Shrimp Fajita Salad with Avocado Cilantro Dressing
A little black dress and a cocktail party. A warm fire and a cold winter day. Some pairings just make sense, like this shrimp fajita salad with avocado cilantro dressing from Just Married by Caroline Chambers. The crunchy, flavor-packed salad and creamy, spicy dressing are great on their own, but together, they’re a magical combo.
Better yet, Chambers assures us it’s hard to mess up the dressing: “Use olive oil instead of yogurt to make this dressing dairy-free. Basil is a great substitute for the cilantro. Or use a mixture of cilantro, basil and parsley to make your own version of a green goddess dressing,” she says.
And if you’d rather eat a fajita for dinner, Chambers advises wrapping the salad in a tortilla and taking a big bite.
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon kosher salt
Pinch of cayenne pepper
1 pound shrimp, peeled and deveined
1 tablespoon grapeseed oil
1 red bell pepper, seeded and cut into narrow strips
1 yellow onion, cut into thin half-moons
3 cups packed chopped romaine lettuce
1 cup packed chopped kale
½ cup julienned jicama
½ cup fresh cilantro leaves, roughly chopped
2 tablespoons Avocado Cilantro Dressing (recipe follows)
1 small mango, cubed
1 small avocado, thinly sliced
Avocado Cilantro Dressing
1 small avocado
1 cup fresh cilantro leaves and stems
⅓ cup plain yogurt
1 large garlic clove
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red-pepper flakes
Juice of 2 limes
½ fresh jalapeño chili, seeded (optional)
1. Make the Shrimp: In a large bowl, mix together the chili powder, garlic powder, salt and cayenne pepper. Add the shrimp and toss to coat.
2. In a large nonstick skillet over medium-high heat, heat the grapeseed oil. Add the red bell pepper and onion,and cook until they begin to soften, about 5 minutes. Add the shrimp and cook until they look pink and opaque, about 3 minutes. Set aside.
3. Make the Avocado Cilantro Dressing: In the bowl of a food processor or blender, combine the avocado, cilantro, yogurt, garlic, salt, black pepper, red-pepper flakes, lime juice, ½ cup water and the jalapeño, if using, and blend until smooth. If the dressing is too thick, add water 1 tablespoon at a time until you have the desired consistency, which is about the consistency of Caesar salad dressing.
4. In a large bowl, toss together the romaine, kale, jicama, cilantro and dressing. Divide the salad between two serving bowls. Top with the shrimp mixture, mango and avocado.