Delicious Summer Salad

I love summer because the recipes for dinner are simplified. Gone are the heavy winter dishes that warm our bellies on crisp nights and in come meals centered around the bounty of fresh produce, BBQ's and seafood that summer holds. A few weeks ago I discovered a new meal that is quickly becoming a favorite in our family and thought I'd share it in case someone else needs some summer recipe inspiration. 

Shrimp and Avocado salad with crispy tortillas

-recipe from Real Simple

Ingredients6 corn tortillas sliced into strips

5 TBSP olive oil

kosher salt and pepper

1 1/2 lbs shrimp peeled and deveined

1/2 tsp ground cumin

2 TBSP fresh orange juice

2 TBSP fresh lime juice

Romaine lettuce thinly sliced

1/4 small purple cabbage thinly sliced

1 avocado sliced

1/4 C roasted pepitas (hulled pumpkin seeds)

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the tortilla strips with 1 tablespoon of the oil and ¼ teaspoon salt. Spread in a single layer and bake, tossing once, until golden and crisp, 7 to 10 minutes.
2. Meanwhile, in a large bowl, toss the shrimp with the cumin and ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Cook the shrimp until golden and cooked through, 2 to 3 minutes per side.

3. In a large bowl, combine the orange and lime juices with the remaining 3 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the romaine, cabbage, avocado, and shrimp and toss to combine. Serve the salad topped with the tortilla strips and pepitas. 

Notes: 

- If you don't have time to toast the tortillas you can replace with tortilla chips (I suggest Juanitas)

- I think I will use this basic vinaigrette recipe next time and instead:

 

1 TBSP Dijon mustard

Lime and Orange juices (see recipe above)

1 TBSP lemon juice

squeeze of honey

3 TBSP of olive oil