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Shrimp and Avocado Taco Salad

Shrimp and Avocado Taco Salad
  • Prep 10 min
  • Total 10 min
  • Ingredients 10
  • Servings 4
Salads are a classic summer staple, although they’re really perfect year-round. This shrimp and avocado salad is ideal for lunch or a light dinner.

Ingredients

  • Juice from 2 limes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cups chopped romaine lettuce
  • 1/2 lb medium-sized shrimp, cooked
  • 1/4 cup coriander, fresh-chopped
  • 1 can (8 oz) black beans, rinsed and drained
  • 1 cup grape tomatoes, chopped
  • 1 avocado, peeled and chopped
  • 1 cup blue or yellow tortilla chips

Directions

  • 1
    Stir the lemon juice, olive oil, salt and pepper in a small container.
  • 2
    Arrange the lettuce on a plate and top with the shrimp, coriander, beans, tomatoes and avocado.
  • 3
    Drizzle with dressing and add the tortilla chips.
  • 4
    Serve and enjoy!

  • If you don't like shrimp, swap it out for chicken.

No nutrition information available for this recipe

  • Salads are a classic summer staple, although they’re really perfect year-round. This shrimp and avocado salad is ideal for lunch or a light dinner.
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