Mexican Shrimp-and-Avocado Salad with Tortilla Chips

|
Serving size:6
Prep Time:
Total Time:
Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Ingredients

  • 1 lb shelled and deveined medium shrimp
  • 2 romaine hearts, coarsely shredded
  • 2 cup cherry tomatoes, halved
  • 1 small seedless cucumber, diced
  • 1/2 cup coarsely chopped cilantro
  • 1 hass avocado, diced
  • 4 oz tortilla chips
  • 2 tbsp reduced-fat sour cream
  • 2 tbsp reduced-fat mayonnaise
  • 2 tbsp fresh lime juice
  • 1/2 tsp finely grated lime zest
  • salt
  • freshly ground pepper

Directions

  1. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
  2. In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper. Pour the dressing over the salad and gently toss to coat. Serve right away.

 

Best Chicken Breast Recipes Ever
Amazing Gluten-Free Recipes
Fast Chicken Recipes
Best Burgers in the U.S.
Best Pizza Places in the U.S.