Ingredients: 1 ripe avocado,1 bell pepper,1 bell pepper,30 grams cashews,1/4 cup cilantro,2 garlic cloves,1 tablespoon lime juice,3 tablespoons olive oil,2-3 romaine lettuce hearts,salt and pepper,200 grams shrimp,3 dashes green Tabasco sauce,tortilla chips,water
Instructions:
- Wash and cut romaine lettuce and divide between two bowls.
- Chop bell pepper and spread evenly between the two salads.
- Make the dressing by blending the ripe avocado with the lime juice, Tabasco, cilantro, 2 tablespoons olive oil, and water (start with 1/4 cup and add more until the desired consistency is reached. We kept it pretty thick.) Season with salt and pepper to taste.
- Heat a skillet over medium heat.
- Add the remaining tablespoon oil. Then add the minced garlic. Once the garlic is fragrant, add the shrimp.
- Once the shrimp is cooked through, add it to the salads. Divide the dressing between the two salads too.
- Sprinkle cashews on top if desired.
- Serve with tortilla chips.
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