Avocado & Tomato Salad Topped with Grilled Shrimp

Name: Avocado & Tomato Salad Topped with Grilled Shrimp
Total time: 45 min
Yield: 2 servings
Ingredients: 4 strips of avocado; corn tortillas; fresh cilantro, rough chopped to taste; garlic powder; 2 limes; 2 plum tomatoes, diced; salt & pepper; 2 lbs extra large shrimp, peeled and deveined

If you have around 45 minutes to spend in the kitchen, Avocado & Tomato Salad Topped with Grilled Shrimp might be a super gluten free, dairy free, and pescatarian recipe to try. This recipe serves 2. One serving contains 487 calories, 94g of protein, and 4g of fat.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

487 kcal

Calories

94 g

Protein

4 g

Fat

23 g

Carbs

Ingredients

For 2 servings

Estimated cost~€15.40 · ~€7.70/serving

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Kitchen Tools

🔥

Ninja Woodfire Grill

ab €429 · Amazon

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Kochmesser

ab €89 · Amazon

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* Affiliate links

Instructions

1
Place the corn tortillas on a baking sheet (or straight onto the rack like I did haha) and bake for about 8-10 mins in a 375 degree oven or until golden and crisp.For the salad, mix together the avocado, tomato, juice of a lime, cilantro, a few sprinkles of garlic powder, salt and pepper.Rinse the shrimp, pat dry and season with salt and pepper. Grill 2-3 mins per side on a hot grill.
2
Layer it up... corn tortilla, salad and those gorgeous shrimp. Finish it off with a squeeze of fresh lime juice!*****Now for the salad. We had this for lunch the following day. You can heat the shrimp up a bit in a hot pan or serve cold in this salad. The base is baby arugula, topped with half a sliced avocado, the grilled shrimp, plum tomato and a slice of turkey bacon (my fav, Applegate brand turkey bacon! No nitrates or nitrites added). Dressed super simply with lime juice and a drizzle of olive oil.