Food: Taco Salad Recipe
1 cup Fresh Cilantro
1 clove Fresh Garlic
1/4 cup Greek Yogurt
1/4 teaspoon coarse ground Black Pepper
2 tablespoons White Wine Vinegar
2 limes, juiced
1/2 cup Olive Oil
Salt to Taste
FOR THE SALAD:
1/2 bag of chopped iceburg lettuce
6 ounces of halved Grape Tomatoes
1 Orange Bell Pepper, diced
1/2 can of Corn
1 Avocado, diced
1 medium Red Onion, diced
1 can Black Beans, rinsed and drained
FOR THE SHRIMP:
Salt and Pepper to Taste
- In a large skillet over medium-high heat, saute the garlic then toss in the shrimp. Cook until browned. Add salt and pepper to taste.
- Throw chopped lettuce in a large bowl. Combine dressing ingredients in a blender and blend until smooth. Pour dressing into the salad bowl, to taste.
- Top dressed lettuce with tomatoes, bell pepper, corn, sliced avocado, onions, black beans and tortilla chips. Toss in the shrimp. Add a touch of sea salt and lime for additional flavor. Enjoy!