Mexican Shrimp-and-Avocado Salad with Tortilla Chips

TOTAL TIME: 30 MIN
SERVINGS: 6

•FAST
•HEALTHY
•STAFF-FAVORITE

This recipe is loosely based on fattoush, a Middle Eastern salad in which toasted bread is moistened by other ingredients, like tomatoes and cucumbers. Here, tortilla chips soak up the delicious salad juices.

Slideshow: Terrific Bread Salads

1 pound shelled and deveined medium shrimp
2 romaine hearts, coarsely shredded
2 cups cherry tomatoes, halved
1 small seedless cucumber, diced
1/2 cup coarsely chopped cilantro
1 Hass avocado, diced
4 ounces tortilla chips (about 4 cups)
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon finely grated lime zest
Salt
Freshly ground pepper

Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips.
In a small bowl, whisk the sour cream with the mayonnaise, lime juice and lime zest and season with salt and pepper. Pour the dressing over the salad and gently toss to coat. Serve right away.

Suggested Pairing

Zesty, tropical South African Sauvignon Blanc.

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Suggested Pairing

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