Shrimp And Avocado Salad With Cilantro Vinaigrette

Name: Shrimp And Avocado Salad With Cilantro Vinaigrette
Ingredients: 1 pound uncooked large shrimp, peeled and deveined; 1 small garlic clove, minced; 1/2 teaspoon chili powder; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 2 teaspoon olive oil or more; 4-6 cup hearts of romaine or mixed greens; 2 medium ripe avocados, peeled and thinly sliced; 1/4 cup olive oil; 1/4 cup minced fresh cilantro; 1/4 cup fresh lime juice; 1 teaspoon agave; 1 small garlic clove, minced; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper

Cindy Anschtz Barbieri|Aug. 21, 2013 2:41 pm EST

4 (1 ratings)

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For a no-cook recipe use cooked shrimp for my Shrimp and Avocado Salad with Cilantro Vinaigrette. This is a perfect Paleo recipe for you to enjoy.

Servings

4

Ingredients

1 pound uncooked large shrimp, peeled and deveined
1 small garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoon olive oil or more
4-6 cup hearts of romaine or mixed greens
2 medium ripe avocados, peeled and thinly sliced
1/4 cup olive oil
1/4 cup minced fresh cilantro
1/4 cup fresh lime juice
1 teaspoon agave
1 small garlic clove, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Directions

Directions
In a large sauté pan over medium heat add the shrimp, garlic, chili powder, salt and cumin with olive oil for 3-4 minutes or until shrimp turn pink; set aside. In a large serving bowl, combine the romaine or mix greens. In a medium bowl combine the vinaigrette ingredients and whisk well. Chop up avocados. Add cooked shrimp and avocados in bowl then drizzle vinaigrette and toss salad together. Garnish with any extra cilantro.