Southwestern Shrimp Salad
A MIND Diet powerhouse, featuring almost every color of the food rainbow
Notes
To make ahead, prepare through step 3, storing tortilla strips, salad, and dressing separately. Combine immediately prior to serving.
Ingredients
Ingredients
- 6 yellow corn tortillas halved and cut crosswise into 1/2-inch wide strips
- 4 tablespoons avocado oil separated
- Kosher salt
- 1 cup cilantro stems removed and roughly chopped
- 1 avocado pit removed and fruit scooped from peel
- 2 tablespoons fresh lime juice about 1 lime
- 1 to 2 garlic cloves roughly chopped
- 1 teaspoon cumin
- 1 1/2 teaspoon white wine vinegar
- 1 large head romaine lettuce
- 1 orange bell pepper
- 10 ounces cherry or grape tomatoes or 1 pint
- 5 green onions
- 15 ounces canned black beans drained and rinsed
- 1 pound large peeled and deveined frozen cooked shrimp thawed, drained, and tails removed
Instructions
Instructions
- Make tortilla strips: Heat oven to 425 °F. On a rimmed baking sheet, toss tortilla strips with 1 tablespoon avocado oil, spread out to a thin layer, and sprinkle lightly with kosher salt to taste. Bake, stirring occasionally, until crisp and golden brown, about 8 to 12 minutes. Set aside.
- Make dressing: While the tortilla strips are baking, add cilantro, avocado, lime juice, garlic cloves, 3 tablespoons avocado oil, 1/8 teaspoon salt, cumin, and vinegar to a food processor or blender. Blend until smooth; set aside.
- Prepare salad: Chop romaine into 1-inch pieces and place in large serving bowl. Chop bell pepper, tomatoes, and green onions into small bite-sized pieces; add to bowl with lettuce. Add black beans and shrimp to bowl.
- Serve salad: Add dressing to salad and gently stir to coat evenly with dressing. Serve in individual bowls or plates, garnishing with tortilla strips immediately prior to serving.