Avocado & Tomato Salad Topped with Grilled Shrimp

Cooking Time : 45 minutes

Very Healthy : ❌ | Vegetarian : ❌ | Vegan : ❌

Summary :

If you have around 45 minutes to spend in the kitchen, Avocado & Tomato Salad Topped with Grilled Shrimp might be a super gluten free, dairy free, and pescatarian recipe to try. This recipe serves 2. One serving contains 487 calories, 94g of protein, and 4g of fat. For $9.75 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It works well as a pricey main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of garlic powder, shrimp, plum tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. With a spoonacular score of 83%, this dish is outstanding. Users who liked this recipe also liked Avocado & Tomato Salad Topped with Grilled Shrimp, Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta, and Mixed Bean Salad with Avocado, Shrimp and Tomato.

Ingredients

avocado

Amount: 4 strips

corn tortillas

Amount: 2 servings

cilantro

Amount: 2 servings

garlic powder

Amount: 2 servings

limes

Amount: 2

plum tomatoes

Amount: 2

salt & pepper

Amount: 2 servings

shrimp

Amount: 2 g

Instruction

Step 1 : Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill.

Step 2 : Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!*****Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.