Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing

kitskitchen.com

Shelby Plott

subheading: Kit's Fajita Seasoning:

1 tsp sea salt

1 tsp paprika

½ tsp freshly ground black pepper

½ tsp oregano

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp ground ginger

¼ tsp dried parsley

⅛ tsp mustard powder

⅛ tsp cumin

⅛ tsp red pepper flakes

subheading: Shrimp Fajita Salad:

1.5 lb sustainable wild-caught shrimp, peeled

1 ½ Tbsp avocado oil

1 red bell pepper thinly sliced

1 green bell pepper thinly sliced

1 yellow bell pepper thinly sliced

1 large yellow onion sliced

4 to 5 romaine hearts chopped

2 avocados sliced

3 cups grape tomatoes halved

1 bunch cilantro chopped

2 limes cut into wedges or slices

1 jalapeño seeded and thinly sliced

subheading: Creamy Jalapeño Lime Dressing:

½ Hass avocado

3 limes juiced

2 Tbsp cold water

1 jalapeño seeded and diced

2 Tbsp chopped cilantro

1.5 tsp sea salt reduce to 1 tsp if sensitive to salt

Directions at kitskitchen.com

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