½ cup cherry tomato (100 g), or grape tomato, halved
⅓ cup fresh cilantro (15 g), roughly chopped
2 avocados, chopped
4 tablespoons olive oil
1 tablespoon honey
½ teaspoon chili powder
1 bag blue corn tortilla chips
How to Make It
1. Step
In a medium bowl, toss shrimp with salt, pepper, and juice from one lime.
2. Step
Sauté shrimp around 1-2 minutes each side, until the shrimp is pink and cooked through. Avoid overcrowding the pan, so you may need to sauté the shrimp in batches. Set aside.
3. Step
Place chopped lettuce, tomatoes, cilantro, and avocados, in a large salad bowl.
4. Step
In a small bowl, mix olive oil, juice from 2 limes, honey, chili powder, salt and pepper to form the dressing.
