Ingredients

  • 1 ripe avocado
  • 1 bell pepper
  • 30 grams cashews
  • 1/4 cup cilantro
  • 2 garlic cloves
  • 1 tablespoon lime juice
  • 3 tablespoons olive oil
  • 2-3 romaine lettuce hearts
  • salt and pepper
  • 200 grams shrimp
  • 3 dashes green Tabasco sauce
  • tortilla chips
  • water

Ready In 25 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Wash and cut romaine lettuce and divide between two bowls.
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Step 2

  • Chop bell pepper and spread evenly between the two salads.
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Step 3

  • Make the dressing by blending the ripe avocado with the lime juice, Tabasco, cilantro, 2 tablespoons olive oil, and water (start with 1/4 cup and add more until the desired consistency is reached. We kept it pretty thick.) Season with salt and pepper to taste.
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Step 4

  • Heat a skillet over medium heat.
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Step 5

  • Add the remaining tablespoon oil. Then add the minced garlic. Once the garlic is fragrant, add the shrimp.
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Step 6

  • Once the shrimp is cooked through, add it to the salads. Divide the dressing between the two salads too.
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Step 7

  • Sprinkle cashews on top if desired.
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Step 8

  • Serve with tortilla chips.
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