Tex-Mex Avocado Salad w/ Smoky Shrimp

Updated: Mar 18

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!


Tex-Mex Avocado Salad w/ Smoky Shrimp Recipe

Makes 4 salads, take about 15 minutes



  • 1/2 head of cabbage, shredded

  • 1 small bunch of cilantro, chopped

  • Juice of 1 lime

  • 3 tablespoons olive oil

  • 1 jalapeno, seeds and veins removed, diced

  • Salt and pepper to taste

Adobe Dressing

  • 1-2 tablespoons adobe sauce, (sauce from the chipotle peppers in adobe sauce cans) depending on how you like spice

  • 1/4 cup olive oil

  • Juice of 1/2 a lime

  • 1 tablespoon pure maple syrup

  • Salt and pepper to taste

Smoky Shrimp

  • 20 shrimp, peel and deveined

  • 1 teaspoon avocado oil

  • 1/2 teaspoon cumin

  • 1/4 teaspoon chili powder

  • 1/2 teaspoon onion powder

  • Salt and pepper to taste


  • 1/4 cup raw pepita seeds

  • 8 cups arugula

  • 2 avocados, diced

  • Feta, for topping


  1. Place all of the slaw ingredients in a large bowl and mix until well combined. Set off to the side.

  2. Add all adobe dressing ingredients to a small bowl and whisk until well incorporated. Set off to the side.

  3. Warm a medium sized pan over medium heat. Add pepitas and toast until golden brown and starting to pop. Pour into their own container and add pan back to heat.

  4. Turn heat down to a low. Add avocado oil to the pan.

  5. Toss the arugula with the adobe dressing and top it with the slaw, pepita seeds, avocado, and feta.