Description
Cilantro Lime Shrimp Taco Salad is not only fun and flavorful, but also good for you! The base of the salad is made with lime massaged kale and cilantro and the salad is topped with cilantro lime garlic shrimp, corn, black beans, tomato, red onion, queso fresco, tortilla chips and finished off with a creamy cilantro lime avocado dressing.
Ingredients
Cilantro Lime Garlic Shrimp
1 pound shrimp, shelled and deveined
2 tbsp lime juice
4 tbsp avocado oil, divided
4 cloves garlic, crushed
1/2 tsp salt
1/4 tsp coriander
2 tbsp fresh cilantro, chopped
Cilantro Lime Avocado Dressing
1 large (or 2 small) avocado, peeled and pitted
1 cup fresh cilantro
2 tbsp lime juice
1/2 tsp salt
1 tbsp avocado oil
Cilantro Lime Shrimp Taco Salad
8 cups chopped kale
1 tbsp avocado oil
2 tbsp lime juice
2 cups chopped cilantro
1/2 tsp salt
2/3 cup corn (canned or fresh)
2/3 cup black beans, drained and dried
1/2 cup cherry tomatoes, sliced
1/4 cup red onion, sliced thin
4oz queso fresco, crumbled
1 cup tortilla chips, crushed
Cilantro Lime Garlic Shrimp
Cilantro Lime Avocado Dressing
Instructions
Cilantro Lime Garlic Shrimp
In a medium sized bowl toss shrimp with lime juice and 2 tbsp avocado oil
Add the garlic, salt and coriander, mix
Toss in the cilantro
Set aside to marinate for 15-20 minutes
After 15-20 minutes, heat 2 tbsp avocado oil in a large skillet over medium heat
Add the shrimp
Cook 2-3 minutes on each side until shrimp turn orange, do not over cook
Once cooked, remove from pan and set aside in a clean bowl
Cilantro Lime Avocado Dressing
Add the avocado, cilantro, lime juice and salt to the bowl of your food processor
Turn the food processor on high
Add the avocado oil
Continue to process on high until the dressing is smooth, it will be thick, set aside
Cilantro Lime Shrimp Taco Salad
Add the kale to a large bowl
Drizzle with the avocado oil and lime juice
Using clean hands, massage the kale with the oil and lime juice for about a minute until the kale becomes softer, it will reduce in size by about half
Add the cilantro and salt, toss gently
At this point you may add all the remaining ingredients to the salad and toss it all together then divide it into the bowls. Or you can split the kale and cilantro into 4 large salad bowls and top each with 1/4 of the remaining ingredients
Notes
All the components of the salad can be made in advance and stored separately in the refrigerator for 1-3 days.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: salad
- Cuisine: Mexican
Keywords: #cilantrolime, #mexicantacosalad, #shrimptacosalad