| This recipe is liked by 0 person(s). |
|
Mexican Shrimp-and-Avacado Salad with Tortilla Chips (Food & Wine)
Nb persons: 6
Yield:
Preparation time:
Total time: 30 MIN
Source:
| FAST HEALTHY INGREDIENTS | |
| 1 pound | shelled and deveined medium shrimp |
| 2 romaine hearts, coarsely shredded | |
| 2 cups | cherry tomatoes, halved |
| 1 small | seedless cucumber, diced |
| 1/2 cup | coarsely chopped cilantro |
| 1 | Hass avocado, diced |
| 4 ounces | tortilla chips,, (about 4 cups) |
| 2 tablespoons | reduced-fat sour cream |
| 2 tablespoons | reduced-fat mayonnaise |
| 2 tablespoons | fresh lime juice |
| 1/2 teaspoon | finely grated lime zest |
| Salt | |
| Freshly ground pepper | |
DIRECTIONS
Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper. Pour the dressing over the salad and gently toss to coat. Serve right away.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.