Summer salads are happening a lot at my house lately! It’s been unusually warm, so we’ve been inspired in that direction in the kitchen. I’ve also been LOVING broccoli slaw. Anyone else love that stuff? Mmmmm! Such a great addition to a salad. This recipe took no time at all, which was great after a day spent at the coast….we were HUNGRY!
- 1/2 lb jumbo shrimp, peeled & deveined
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 Tbsp honey
- 1/2 tsp chili powder
- 1/2 tsp each salt & pepper
- 1/3 cup chopped cilantro
- 1 avocado, chopped
- 1/2 cup broccoli slaw
- 1/2 cup shredded red cabbage
- 1 diced Roma tomato
Prepare shrimp: have thawed and ready to rock if it’s frozen.
Place lime juice, olive oil, cilantro, honey, chili powder & salt & pepper into food processor & blend until smooth (cilantro will still be a bit chunky).
Heat skillet and sauté shrimp in 3 Tbsps marinade for 1-2 minutes on each side.
Divide remaining salad ingredients between 2 plates. Place shrimp on top of salad and use remaining marinade as dressing. *optional: crush blue corn or quinoa chips over top of the salad for extra crunch and flavor.
Light but filling all at the same time!! Goes nicely with a glass of wine 😉🍷