Even my meat-and-potatoes-loving father considers this salad to be a “full meal.” For a perfect cocktail pairing, whip up batch of fresh lime margaritas to serve alongside this dish.
2 tablespoons extra virgin olive oil
1 garlic clove, minced
1/2 teaspoon ground cumin
Pinch red pepper flakes
1 pound medium shrimp, deveined
3 tablespoons high-quality tequila
1 teaspoon dried chipotle powder
2 to 3 tablespoons fresh cilantro, chopped
4 cups baby spinach
1/2 cup roasted red peppers, sliced thin
1/2 cup garbanzo beans, drained and rinsed
1/4 red onion, thinly sliced
1 avocado, thinly sliced
1/2 cup 0% plain Greek yogurt
2 tablespoons high-quality tequila
1 tablespoon grated lime zest
1 teaspoon chili powder
2 tablespoons fresh lime juice
1. Add extra virgin olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and sauté, approximately 2 more minutes to let flavors blend together.
2. Add shrimp to skillet. Carefully add tequila and cook 1 to 2 minutes until alcohol burns off. Season with dried chipotle powder and salt, to taste. Sauté shrimp about 3 to 5 minutes, until fully cooked. Then add chopped cilantro, toss, and set shrimp aside on a plate.
3. In a large salad bowl, toss spinach, roasted red peppers, red onion, and garbanzo beans.
4. In medium bowl, whisk all dressing ingredients together. You can alter to your desired taste by adding additional chili powder. Top with avocado slices and sautéed shrimp.
Nutrition score per serving: 342 calories, 16g fat (2g saturated), 17g carbs, 22g protein, 6g fiber, 124mg calcium, 2mg iron, 1,148mg sodium