My favorite summer salad recipe comes from a cookbook put together by families at my child’s school. My friend Stacy submitted this one, and it quickly became a menu regular in our house. This is a salad of substance in that it’s healthful, can be served as a side dish or stand alone as a filling meal.
Southwestern Shrimp Salad
Ingredients:
1 head of Romaine lettuce, chopped.
1 bag of frozen large cooked shrimp ( I’ve added the step of tossing the shrimp in olive oil & old bay seasoning and grilling before adding to the salad which makes it over the top delicious!)
1/2 container grape tomatoes cut in half, about 1 cup.
1 cup roasted sweet corn (I use Trader Joe’s)
1/2 avocado, chopped
1/2 cup fresh cilantro chopped
1 cup of crushed tortilla chips (add on just before serving)
3 T light ranch dressing
1/2 lime juiced
fresh ground pepper to taste
Directions:
Easy! Just mix all of the above ingredients together adding the tortilla chips right before serving, and enjoy!
I’m still making your peach-mint-goat’s cheese recipe. This one also looks awesome!
Thank you!
Jen 🙂