Shrimp and Avocado Salad

Ingredients

• 1 pound medium shrimp (peeled and deveined)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 2 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper (to taste)
• 8 cups chopped romaine lettuce
• 1 cup cherry tomatoes (halved)
• 1 cup canned corn kernels (drained)
• 1 cup canned black beans (drained and rinsed)
• 1/4 cup chopped fresh cilantro leaves
• 1 avocado (halved, peeled, seeded and diced)
• 1 cup tortilla chips (crushed)
• 1 cup loosely packed cilantro (stems removed)
• 1/2 cup plain Greek yogurt
• 2 cloves garlic
• Juice of 1 lime
• Pinch of salt
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar

Steps

1. 1

   To make the cilantro lime dressing, combine cilantro, Greek yogurt, garlic, lime juice and salt in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute. With the motor running, add olive oil and vinegar in a slow stream until emulsified; set aside.

2. 2

   Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

3. 3

   Place shrimp in a single layer onto the prepared baking sheet. Add olive oil, garlic and cajun seasoning; season with salt and pepper, to taste. Gently toss to combine.

4. 4

   Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes.

5. 5

   To assemble the salad, place romaine lettuce in a large bowl; top with shrimp, tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.

6. 6

   Serve immediately, garnished with tortilla chips, if desired.