Chipotle Shrimp & Avocado Salad
Rated 5 stars by 1 users
To make dressing, whisk together orange zest, orange juice, lemon juice, Dijon mustard, 1/4 cup Natural Grapeseed Oil, and shallot. Season with salt and pepper to taste. Set aside.
Pat shrimp dry. Season with Chipotle Ranch Blend.
Heat remaining 1 tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add shrimp and saute for about 2 minutes on each side or until cooked through. Remove from heat.
Divide spinach, arugula, cucumber, avocado, and cooked shrimp between 4 plates. Drizzle with dressing from step 1.
Calories 410, Fat 27 grams, Saturated Fat 2.5 grams, Carbs 16 grams, Fiber 7 grams, Sugar 6 grams, Protein 27 grams, Cholesterol 170 milligrams, Sodium 470 milligrams
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