Now that summer is upon us, I’m always looking for new and healthy salads to add to my recipe list.  This salad is quick and easy and can be served for lunch or dinner.  It also saves well for the next day.

As you know, I cook with organic ingredients and when it comes to seafood I cook with sustainable wild caught fish and shellfish.  If I have to buy farm raised, I make sure that it is responsibly farmed from WholeFoods Market or other grocery that meets the requirements of “responsibly farmed”.

This salad is perfect for a hot summer day with a tall glass of iced tea or sparkling water.  Enjoy!  Let me know what you think.

Shrimp Avocado Taco Salad

• 2 T olive oil
• 1 lb shrimp
• 1/2 t salt and 1/2 t pepper
• 1 t cumin
• 1 t oregano
• 1/4 t garlic powder
• Romaine Lettuce
• Cherry tomatoes
• Avocado (not too ripe)
• Cilantro, fresh

Combine the oil, salt, pepper, cumin, oregano, and garlic powder in a shallow bowl. Mix well.  Peel the shrimp and add to the oil and spices.  Let marinate for at least 30 minutes in the refrigerator.  Meanwhile, cut up the lettuce to your liking, slice the cherry tomatoes in half, and cube the avocado.  Arrange in a large salad bowl.  Cook the shrimp until pink, about 2-3 minutes depending on the size.   Arrange the shrimp over the lettuce.  Sprinkle with fresh cilantro and lime juice.