We used to live in Queen Anne near a restaurant called Laredo’s. It had delicious Tex-Mex food, awesome margs, and it was two blocks away which made it our go-to spot when we wanted to eat out.
We were so used to going that I can still smell the smoky waft of spices that would hit you when you walked in, and I never needed to see a menu, I always knew exactly what I wanted…
Chips and salas + chile con queso, a skinny margarita (w/ salt), and an avocado tostada salad, add shrimp. I’m drooling thinking about it.
What I loved about the salad was the way they cooked the shrimp and the smoky, slightly spicy, and a bit of sweet dressing they made. The combo was just perfect.
The other day I was craving that salad with that dressing and, to my amazement, I had so many of the ingredients I needed to try to replicate it! But I would be using all real food so that it would be a gut friendly meal.
This salad is delicious as is but if you want it beef it up a tad, you could add some black beans or quinoa, both of which would boost it’s fiber and protein content, helping to keep you full.
And if you want this as a meal prepped lunch, make all of it except the shrimp and have it ready in separate containers in the fridge. Right before eating, cook the shrimp (takes about 2 minutes) and then toss!
Makes 4 salads, take about 15 minutes
Please let me know what you think of the recipe by leaving a comment below!