Shrimp Fajita Salad with Avocado Cilantro Dressing

Servings: 2 servings

Time:

Ingredients:

Taco Salad

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon kosher salt

Pinch of cayenne pepper

1 pound shrimp, peeled and deveined

1 tablespoon grapeseed oil

1 red bell pepper, seeded and cut into narrow strips

1 yellow onion, cut into thin half-moons

3 cups packed chopped romaine lettuce

1 cup packed chopped kale

½ cup julienned jicama

½ cup fresh cilantro leaves, roughly chopped

2 tablespoons Avocado Cilantro Dressing (recipe follows)

1 small mango, cubed

1 small avocado, thinly sliced

Avocado Cilantro Dressing

1 small avocado

1 cup fresh cilantro leaves and stems

⅓ cup plain yogurt

1 large garlic clove

½ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon crushed red-pepper flakes

Juice of 2 limes

½ fresh jalapeño chili, seeded (optional)

Directions:

1. Make the Tacos: In a large bowl, mix together the chili powder, garlic powder, salt and cayenne pepper. Add the shrimp and toss to coat.

2. In a large nonstick skillet over medium-high heat, heat the grapeseed oil. Add the red bell pepper and onion,and cook until they begin to soften, about 5 minutes. Add the shrimp and cook until they look pink and opaque, about 3 minutes. Set aside.

3. Make the Avocado Cilantro Dressing: In the bowl of a food processor or blender, combine the avocado, cilantro, yogurt, garlic, salt, black pepper, red-pepper flakes, lime juice, ½ cup water and the jalapeño, if using, and blend until smooth. If the dressing is too thick, add water 1 tablespoon at a time until you have the desired consistency, which is about the consistency of Caesar salad dressing.

4. In a large bowl, toss together the romaine, kale, jicama, cilantro and dressing. Divide the salad between two serving bowls. Top with the shrimp mixture, mango and avocado.