Shrimp taco salad with avocado chimichurri dressing

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This publication is sponsored by the California Avocado Commission.

You know when you hit that crucial point in late winter / early spring, when all you want to eat is fresh, crisp and vibrant foods (paired with some kind of lively tropical cocktail) and pretend like you are 'Are you in an island oasis? I dare say, it may have gotten to that point.

As usual with my salads, I mean a multitude of ingredients, and this one is no exception. Spiced blackened shrimp on a bed of green vegetables, with cabbage, carrot, jicama, radishes, black beans, tomato, fresh chili, and avocado definitely do the trick for a treat-filled starter salad to keep you well-satiated. Combining it all together with the creamy California avocado chimichurri dressing results in an attractive and vibrant meal that takes you to that special place.

I recently participated in an exciting partnership with the California Avocado Commission to offer you even more recipes for avocados in the coming months. This is a super exciting development for me, because as everyone has seen and experienced, I use TONS of avocados in my recipes and of course I love to promote national products and products.

For the most obvious applications, I enjoy slicing avocados and adding them to my vegetable-filled bowls (which I consume daily for lunch and / or dinner), adding them to my burgers, tacos, burritos, scrambled eggs, etc. I am also known for using avocado in more creative applications: helloooo, Vegan lime ice cream, unbaked vegan lime tarts, tuna salad with avocado pesto, 4-ingredient raw chocolate mousse, mint sweet brownies with cassava flour, and egg salad with avocado. Suffice it to say that I am no stranger to putting avocado here, there and everywhere.

In addition to the fact that avocados seem irresistible to me from a flavor and texture standpoint, I also love how versatile they are. cleaning Meal Above You can trade oil, mayonnaise, dairy, and more with the simple addition of avocado. For those of you who have a hard time with bananas, avocados are an absolutely wonderful banana substitute in smoothies.

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In keeping with the concept that avocado can be used to exchange less healthy ingredients, this month's avocado topic with the California Avocado Commission is Amazing Exchanges. It really is amazing what you can do with avocado to replace certain ingredients in your recipes, but also to infuse your food with healthy fats.

My amazing change in this app is to remove much of the oil in the chimichurri sauce and add, you guessed it, California avocado. Chimichurri is normally made with oil, parsley and / or coriander, onion, vinegar, or lime and garlic juice. Using avocado instead of oil is the creamiest and most silky sauce or dressing, and you are replacing a less beneficial ingredient (oil) with a highly beneficial whole food.

Just toss all the ingredients for the chimichurri in a food processor or blender, and PRESTO! Your bandage is ready!

Recipe changes? Here are a few options:

  • Make the salad vegan by skipping shrimp and adding vegetable proteins of choice, like chickpeas, tofu, or tempeh
  • Make it Paleo omitting the black beans
  • Replace the shrimp with the animal protein of your choice – salmon or grilled chicken would be wonderful in this app!
  • Add 2 to 4 tablespoons of tequila to the shrimp and allow them to marinate overnight for a drunken experience.

And that's it! May all fresh salads and avocado be with you!

Shrimp taco salad with avocado chimichurri dressing

Preparation time: 25 minutes.

Cook time: 5 minutes.

Total time: 30 minutes



  • 2 tablespoons olive oil

  • 1/2 to 3/4 pound raw shrimp deveined

  • 1 clove minced garlic

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/2 teaspoon sea salt

  • 1 pinch cayenne pepper Optional

Taco salad:

  • 5 5 ounces energy greens (see note) *

  • 1/3 cup striped carrot

  • 1/3 cup thinly sliced ​​red cabbage

  • 1/2 small jicama peeled and cut into sticks

  • 4 4 thinly sliced ​​radishes

  • 1/2 cup black beans drained and rinsed

  • 1 ripe tomato, sliced

  • 2 fresh chili peppers, sliced, optional

  • 1/2 large fresh ripe California avocado, sliced

  • 1 file cut into wedges

Chimichurri dressing:

  • 1 large fresh ripe California avocado, peeled and diced

  • 1/3 cup finely chopped white onion

  • 2 cloves garlic, minced

  • 1/3 cup fresh cilantro filled

  • 1/4 teaspoon sea salt try

  • 1/3 cup fresh lime juice

  • 2 tablespoons olive oil

  • 1-1 / 2 teaspoons pure maple syrup or sweetener of choice


Prepare the chimichurri dressing:

  1. Add all the ingredients for the chimichurri dressing to a food processor. Process until completely smooth. Note: the dressing will be very thick. If desired, you can dilute it with water. Transfer the dressing to a sealable container and refrigerate until ready to use.

Prepare the salad:

  1. Add salad ingredients to large bowl and mix with desired amount of avocado chimichurri dressing. Serve the salad with blackened shrimp on top.

Prepare the shrimp:

  1. Add the shrimp ingredients to a ziplock bag or container and mix until everything is covered in spices and oil. If possible, allow shrimp to marinate for at least 15 minutes, up to 8 hours.

  2. Heat a cast iron skillet over medium-high heat and drizzle enough oil to cover the surface, about 1 to 2 tablespoons. Once hot, carefully place the shrimp in a single layer in the pan. Cook until crisp, about 2 minutes. Use tongs to flip the shrimp and cook 2 more minutes. Continue turning and cooking until shrimp are well cooked (this should take 4-8 minutes total). Serve shrimp immediately on top of taco salad.

Recipe Notes

* Use any of your favorite green mixes. I like to use green leaves because they are full of nutrients.

Avocado chimichurri dressing will stay fresh for 5 days when stored in a sealed container in the refrigerator

Dressing avocado Shrimp Chimichurri Con Salad Tacos

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