Mexican Shrimp-and-Avocado Salad with Tortilla Chips

By mahto

Ingredients

• 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

Details

Servings 6
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

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.