Warm weather salad

The temperatures have been soaring lately here in Southern California and it has many of us delicate types whining because of the heat.  Honestly, we have no reason to complain, we have it really good here pretty much all year round, but complain we do nonetheless.

This is a perfect salad to whip up when you just can't bring yourself to turn on the stove when the mercury starts to rise.  Fire up the grill, toss on some chili spiced shrimp and in no time at all you'll have a salad that is delicious and satisfying.  I especially love the honey-lime dressing boosted with some cumin to bring the whole thing together. A can of black beans, an avocado and some cotija cheese and you are on your way to salad perfection!

Chili spiced grilled shrimp taco salad with honey lime dressing

  • 1 lb. cleaned and deveined shrimp
  • ¼ cup olive oil
  • 2 tsp. chili powder
  • 1 tsp. cayenne pepper
  • salt

Salsa

  • 3 tomatoes, finely chopped
  • ½ small white onion, finely minced
  • 1 clove garlic, mined
  • ¼ cup chopped cilantro
  • Juice of 1 lime
  • Salt and freshly ground pepper

Honey lime dressing

  • 1 tbsp. honey
  • Juice of 2 limes
  • ½ tsp. cumin
  • 1/3 cup olive oil
  • Salt and freshly ground pepper

Salad ingredients

  • Tortilla chips
  • 1 head of romaine, chopped
  • 1 14 ounce can black beans
  • 1 avocado cut into chunks
  • ¼ cup toasted pepitas
  • ¼ cup cotija cheese, crumbled

Preheat the grill or a cast iron grill over medium high heat.  Mix together ¼ cup olive oil into a bowl with chili powder, cayenne pepper and salt.  Toss in the shrimp and mix to coat completely.

Grill shrimp until opaque, for about 2 minutes per side.  Once cooked remove to a plate and set aside.

Combine the salsa ingredients together and season to taste with salt and pepper.

Whisk together the dressing ingredients in a large bowl.  Pour half of the dressing into another small bowl for drizzling over after plating if desired.  Add chopped romaine to the bowl with the remaining dressing and toss to coat.

To serve line each large  serving bowl with tortilla chips.  Next layer some of the dressed romaine, black beans, avocado, salsa, cojita cheese, grilled shrimp and pepitas.  Top with additional cojita cheese and finish with a drizzle of honey lime dressing and serve.

Serves 4