I came across this recipe for Shrimp and Avocado Salad with Crispy Tortillas. Everything about this recipe sounded great except for the shrimp...so I omitted it. I also made a few more changes because I had extra ingredients on hand and decided to throw them in at the last minute. I LOVED this. The dressing is super refreshing and great for summer time. Definitely making this again...even if I just make the dressing.
Salt and Pepper
2 tbsp orange juice
2 tbsp fresh lime juice
1 romaine heart, thinly sliced
1/4 small cabbage, thinly sliced
1 avocado, sliced
1/4 cup raw pumpkin seeds (I used walnuts)
I also added canned corn, diced tomatoes, and red onion
Preheat oven to 400 degrees.
1. Toss the tortilla strips with a drizzle of oil and a dash of salt. Spread on a baking sheet. Bake for 7-10 minutes or until the strips are golden and crispy. (I omitted the oil and just baked plain)
2. In a large salad bowl, combine the orange juice, lime juice, and 1 tablespoon of oil. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the romaine, cabbage, and avocado. Toss to coat the salad evenly. Serve the salad topped with the tortilla strips and pumpkin seeds.
No comments:
Post a Comment