Day 174- Recipe: Shrimp Salad with Avocado Cilantro Dressing

I got the idea of the Avocado Cilantro dressing from my good friend Sheila Hernandez, visit her blog, Cooking for a Healthier Lifestyle, more information.

Ingredients:

Shrimp Salad:

• About 4 cups spinach
• 2 Corn on the Cobs
• 1 cup arugula
• 1 cup cherry tomatoes
• 1/2 small bell pepper
• 1/2 avocado sliced
• 10 large Shrimp
• Olive oil
• Cayenne pepper
• Sea salt

Dressing:

• 1 Avocado
• 1 cup Cilantro
• Juice from 1 Lime
• 1 Cucumber- skin off
• 2 Cloves of Garlic
• 3 Green Onions
• 1/2 Teaspoon Fresh Ground Pepper
• 1 Teaspoon Sea salt
• 2 Tablespoons Olive Oil

Directions:

Salad:

1. Brush shrimp with olive oil and sprinkle with cayenne pepper and sea salt
2. Brush corn with olive oil and a little bit of sea salt, wrap in tin foil and place on the grill
3. Grill shrimp and corn until cooked through
4. Cut the corn kernels off the cob
5. Place shrimp onto of a bed of spinach and arugula
6. Add tomatoes, bell pepper, corn and diced avocado

Dressing:

1. Put all ingredients in food processor until made into a creamy sauce
2. If you would like it to be more of a liquid you can add 1/4 cup of water at a time to achieve the desired consistently.

Pura Vida!

Alica Ryan, NTP