Do you know what absolutely kills my attention span on a Friday? Knowing I only have a few hours standing between me and a 3-day weekend! At noon today we get to break for Memorial Day weekend and I can’t wait. I don’t have any big plans since Riley will be working all weekend, but I’m just excited to hang out around town, go to the farmer’s market, do some shopping, and spend as much time on the patio as possible. Bring on the weekend naps!
I was inspired to make this by a lunch menu item I saw at Bonefish Grill and figured I could recreate it at home, with several changes. The ingredient list is ridiculously simple and an easy dressing comes together in about 60 seconds.
Southwestern Shrimp Salad With Cilantro Lime Dressing
- 1 bag spring salad mix
- 1/2 pound cooked, large shrimp
- 1 cup grape tomatoes, sliced in half
- 1 avocado, diced
- 1/2 can black beans, drained and rinsed
- 1/2 can yellow corn
- 1/2 medium red pepper, chopped
- 1/4 cup thinly sliced red onion
- 1/2 cup fat-free feta cheese
- crispy tortilla strips (optional)
For the dressing:
- 1/4 cup fresh cilantro leaves
- 1/3 cup extra-virgin olive oil
- juice from 3 limes
- 3 small garlic cloves
- Salt and pepper, to taste
Chop all ingredients and place into a large serving bowl. Place dressing ingredients into a food processor and blend until smooth. I used a mini processor since that’s all I have, but it was perfect.
Pour dressing over salad and toss until evenly coated. Enjoy!
I know I said the tortilla strips are optional, but they’re not, really. You should use them. Second, you definitely need to use the fresh dressing for this. I almost never make my own dressing unless it’s just a drizzle of oil and some vinegar, but this was way too easy and so good. The fresh lime juice helps preserve the avocado too, so this salad tastes just as good the next day.
What are your plans for the weekend?