SHRIMP AVOCADO TACO SALAD

Prep time

15 mins

Cook time

3 mins

Total time

18 mins

 

Shrimp Avocado Taco Salad is full of fresh avocados, tomatoes, red onions, black beans and corn. The shrimp cook in a blend of delicious taco seasonings. Serve it with some tortilla chips and this salad is unforgettable!

Author: Alyssa

Serves: 4-6

INGREDIENTS

• 2 Tablespoons oil
• 1 pound medium sized shrimp, peeled and deveined
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1½ teaspoon dried oregano
• 1 teaspoon chili powder
• 1 large head romaine lettuce, chopped
• 1 pint cherry tomatoes, sliced
• ½ red onion, finely sliced
• 1 cup yellow corn kernels
• 1 cup black beans, rinsed
• ¼ cup fresh cilantro, minced
• 2 large avocados, diced
• Juice of one lime
• Salsa Ranch Dressing:
• ½ cup ranch dressing
• ¼ cup salsa

INSTRUCTIONS

1. In a medium sized skillet over medium high heat add the oil and shrimp. Season with salt, pepper, cumin, garlic powder, oregano, and chili powder. Sauté the shrimp until it turns pink about 2 minutes. Remove from the heat.
2. In a large bowl combine shrimp, romaine lettuce, cherry tomatoes, onion, corn, black beans, cilantro, and avocado and lime juice. Mix until combined.
3. Serve with tortilla chips and salsa ranch dressing if desired.

AUTUMN PEARL COUSCOUS SALAD WITH ROASTED BUTTERNUT SQUASH

AUTUMN PEARL COUSCOUS SALAD WITH ROASTED BUTTERNUT SQUASH

prep time:15 MINS

cook time:25 MINS

total time:40 MINS

This pearl couscous salad is the epitome of Autumn! Loaded with roasted butternut squash chunks, tons of sweet cranberries, nutty pecans, all tossed with Israeli couscous, and a dijon vinaigrette.

INGREDIENTS:

SALAD:

• 1 butternut squash, peeled and diced
• 2 tablespoons olive oil
• 1 ½ cups dry pearl couscous, (cooked to package directions)
• 3 heaping cups baby spinach
• ½ cup EACH: thinly sliced red onions, dried cranberries, and toasted pecans

DRESSING:

• 3 tablespoons EACH: orange juice and honey
• 1 tablespoon dijon mustard
• ¼ teaspoon garlic powder
• 2 tablespoons apple cider vinegar
• ⅓ cup olive oil

DIRECTIONS:

1. Position a rack in the center of the oven and preheat the oven to 425ºF. Place the diced butternut squash on a baking sheet, toss in olive oil, and sprinkle with salt and pepper. Spread squash out in an even layer. Roasted squash for 20-25 minutes total, tossing halfway through or as needed. While the squash is roasting, prepare the couscous according to package directions.
2. DRESSING: Add the orange juice, mustard, garlic powder, honey, apple cider vinegar, olive oil, and a pinch of salt and pepper to a mason jar. Screw on the lid and shake until combined. Taste and adjust seasonings as desired.
3. ASSEMBLE: In a large bowl, toss together all the ingredients of the salad with the dressing and serve. Alternately, you can dress only portions of the salad and refrigerate the rest in an airtight container.