Honey Lime Shrimp and Avocado Taco Salad

• Produce

  • 2 Avocados
  • 1 cup Bell pepper
  • 2 cups Cabbage, purple
  • 1 cup Cherry tomatoes
  • 1 cup Corn, kernels
  • 1 Jalapeno
  • 1 Lime, Juice of

• Condiments

  • 1/2 tsp Dijon
  • 1/4 cup Honey

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup White wine vinegar

• Snacks

  • 1 Nachos

• Other

  • 1 lb Shrimp, deveined & tails removed

Found on sweetpeasandsaffron.com

Description

Ingredients

• ¼ cup olive oil
• ¼ cup white wine vinegar
• ¼ cup honey
• juice of 1 lime
• ½ teaspoon dijon
• 1 lb shrimp, deveined & tails removed
• 2 cups purple cabbage, chopped
• 1 cup cherry tomatoes, halved
• 1 cup bell pepper, diced
• 1 jalapeño, sliced (optional)
• 1 cup corn kernels
• 2 avocados, cubed
• nachos

Directions

• Shake together all dressing/marinade ingredients.
• In a shallow bowl, place the shrimp and ¼ cup of the marinade (reserve the rest as dressing). Toss to coat, and allow to marinate for 15 or so minutes.
• While shrimp is marinating, prep all salad ingredients. Toss with remaining dressing and divide between 4 bowls.
• Cook shrimp in a large non-stick pan for 3 minutes per side or until cooked through. Add to the salad along with nachos.

Nutrition