INGREDIENTS
SALAD:
- 4-5 handfuls of organic spring mix
- ¼ sweet onion (thinkly sliced)
- ¼ cup organic grass fed cheddar (grated)
- 1 organic orange bell pepper (sliced)
- ½ cup of 1 12 ounce can organic black beans
- ¼ cup organic corn (frozen)
- ½ avocado (sliced)
- 6 ounces wild caught shrimp
- 2 tablespoons avocado oil
- 1 teaspoon organic red pepper
- 1 teaspoon organic garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon organic cilantro
- ¼ cup organic salsa
- 3 tablespoons organic sour cream
INSTRUCTIONS
- Heat a medium cast iron skillet to medium.
- Once heated, add the avocado oil.
- Once heated, add the onions and bell peppers. Sauté on low for 15 minutes or so. Stir occasionally.
- Season the shrimp with the red pepper, garlic powder, pepper and salt. Toss and set aside.
- Wash and dry the spring mix and cilantro.
- Chop and slice the cilantro and avocado.
- Grate the cheddar.
- Rinse the black beans. Warm for a minute or so in a glass pyrex bowl.
- Warm the corn for a minute or so in a glass pyrex.
- The onions and peppers should be almost done by now. Move the onions and bell peppers to the edges of the pan and add the shrimp in the middle. Cook on each side for a few minutes or until opaque.
- In a large bowl, combine the lettuce with the cheddar, avocado, corn, cilantro and black beans. Then, top with the peppers, onions and shrimp.
- Then, top with organic sour cream and salsa. Serve!
