Shrimp and avocado tortilla salad

Boiled shrimp, fresh veggies, baked chips and a yogurt dressing help make this cold shrimp and avocado tortilla salad a healthy meal that's quick to prepare.

Remember how I told you there might be a preponderance of quick-and-easy recipes on the blog following my move from Vermont to Kentucky?

Oh, looky looky: Here's one of those recipes now.

While other bloggers are already posting about pumpkin lattes and apple cronuts, I remain loyal to seasonality. Last time I checked, it was still August and still summer, so no pumpkin yet here, thank you very much.

In fact, it's still hot -- very hot -- unseasonably hot, lucky me -- here in Kentucky, so the last thing I want to think about is slow-roasting pumpkin flesh.

What I want is salad. Cool, crisp, not-a-lotta-cooking-involved salad. Salad that I can enjoy with a crisp white wine in a sweaty glass while dining al fresco on the porch, listening to the lazy buzz of the cicadas and tree frogs. Moving made me feel that I'd missed out on some of the lazy days of summer, so I'm keeping it going as long as I can.

In the spirit of late summer, then, there's still time for this cold shrimp and avocado tortilla salad, which meets all The Ninj's favorite recipe criteria:

1. Fast: You'll be able to get this meal salad on the table in less than 15 minutes.
2. Easy: Can you boil water and use a knife? Kudos: You're going to ace this recipe.
3. Healthy: Boiled shrimp, lots of fresh veggies, baked chips and a yogurt-based dressing go a long way to lighten this salad.

So, who's with me in keeping summer going for at least another week or two? Dudes, put down the apple-cinnamon cronut: Boots, sweaters and PUMPKIN EVERYTHING will be here soon enough.

I haven't even eaten enough corn yet.

Are you already into pumpkin-spiced whatevs or are you in the it's-still-freakin'-summer camp with The Ninj?

Shrimp and Avocado Tortilla Salad

(adapted from Food and Wine)
As written, this recipe makes two generous servings -- go ahead and double it if need be.


Ingredients:
2 tablespoons non-fat plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
3/4 teaspoon grated lime zest
salt and pepper
1/2 pound peeled and deveined shrimp
1 heart of romaine lettuce, coarsely chopped1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup chopped cilantro
1 avocado, diced
2-3 cups baked tortilla chips

Directions:
In a large bowl, whisk together the yogurt, mayonnaise, juice and zest and season to taste with salt and pepper. Set this bowl of dressing aside.

Cook the shrimp quickly (about 3 minutes) in a pot of boiling water, then drain and plunge them into an ice water bath until chilled. Drain again and add the shrimp to the dressing bowl, along with the remaining ingredients. Toss gently to coat.

---

www.yankeekitchenninja.com
-- print recipe --