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Cilantro Lime Shrimp Taco Salad


  • Author: Sprinkles & Sea Salt
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 4 large salads 1x

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. 


Scale

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.

  • Category: salad
  • Cuisine: Mexican

Keywords: #cilantrolime, #mexicantacosalad, #shrimptacosalad