Recipe Train

    After receiving this recipe from a good friend, Jessica Cumming has found that her family loves it. “It’s especially fun during the summer months,” she said. “It is light and refreshing yet enough substance to fulfill even a hefty appetite.” This simple, easy recipe is something anyone can put together quickly in the evening or on a weekend for lunch, and the ingredients are easily accessible and fresh. “Putting something on the table that is a family favorite is important as it makes mealtime more enjoyable!” said Cumming. “Finding recipes that are fitting for the summer months that capitalize on seasonal vegetables is even better.”

Shrimp and Avocado Taco Salad

    2 tablespoons oil
    1 pound medium shrimp, peeled and deveined
    1 large head romaine lettuce, chopped
    4 tomatoes, diced
    1/2 jalapeno, deseeded and finely diced (optional)
    1/4 red onion, finely diced
    2 tablespoons cilantro, minced
    1 large avocado, diced
    1/2 teaspoon salt
    1 lime, juiced (2 tablespoons juice)
    
For the taco seasoning:
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon ground cumin
    1 teaspoon dried oregano
    1/4 teaspoon garlic powder
    1/2 teaspoon chili powder
    
    Heat the oil in a skillet over medium-high heat. Toss in the shrimp and immediately season with the taco seasoning. Saute the shrimp just until each piece has started to turn pink, about 2 minutes. Remove from heat.
    In a large bowl, combine the lettuce, shrimp, tomatoes, jalapeno, red onion, cilantro, avocado, salt and lime juice, and mix until the salad is well-combined. Serve with tortilla strips, if desired. Enjoy!

Next stop on the recipe train: Rena Schneller’s Crockpot Creamy Bacon Ranch Pork Chops
Chugga chugga chew chew!