Shrimp and Avocado Salad
A light, healthy, and delicious shrimp and avocado salad with a sweet and lightly spicy dressing.
- 1 lb jumbo shrimp shelled and deveined
- 1 lime
- 6 tbsp olive oil
- 1 head of romaine lettuce chopped
- 1 cup grape/cherry tomatoes halved
- 1/2 cup cilantro chopped
- 2 avocados peeled, seed removed, and cubed
- 4 tbsp lime juice
- 1 tspn salt
- 1 tspn pepper
- 1/2 tspn chili powder
- 1 tbsp honey
Season the shrimp with salt & pepper to taste and juice of one lime.
Heat 2 tbsp olive oil in a skillet over medium-high heat and cook shrimp on both sides until cooked through.
Combine the romaine, tomatoes, cilantro, and avocados in a salad bowl.
In a separate small bowl, combine 4 tbsp olive oil, 4 tbsp lime juice, 1 tspn salt, 1 tspn pepper, 1/2 tspn chili powder, and 1 tbsp honey. Mix well and drizzle over the salad.
Add the shrimp to the vegetables and mix well before serving.