Well, Labor Day is over, it’s back to the grind, and time to put all your white clothes away. Just kiddinnnnng, we don’t follow the rules. We wear whatever we want whenever we want, right?? That goes for eating whatever we want, too. And you know what I wanna eat? Shrimp Fajita Salads everyday. Even though it’s September, we still have another good month of summer in Arizona (it’s still over 100 everyday, don’t worry), so I’m going to squeeze every bit out of summer before it ends. I mean, my legs are still pasty white! I’ve got some work to do.
This salad could really be enjoyed anytime, because when are fajitas not delicious? But something about it seems summery. It’s light, crispy, crunchy, and full of flavor! The best part is that the dressing I use is the super classic combo of salsa and ranch dressing. Why is it so delicious, I ask you? Don’t worry, this version is dairy-free, because I used my recipe for my Dairy-Free Ranch Dressing.
Now that we’re discussing fajitas, it seems like a good time to tell you that this blog has become a Mexican food blog. Later this week I have a really delicious short rib taco recipe coming, and next week I’ve got a recipe for new version of Mexican street food. It’s one of my favorite recipes I’ve ever created, so I’m really excited to share it with you. I can’t help it, I just love Mexican food so much.
Ok, so after the next couple weeks it won’t be exclusively Mexican food. Pumpkin and apples and cinnamon and pecans are coming, I promise. Speaking of, what fall treats are you most excited for? I could eat regular ol’ pumpkin pie everyday of my life and be totally happy. But is there anything you want to see on the blog this fall? Leave me a comment below! But for now, enjoy the last bits of summer with this tasty salad.
Shrimp Fajita Salad
In a large sauté pan, heat up the ghee. Once it’s melted, add the sliced pepper and onion, and 1/2t taco seasoning to the pan. Cook until the peppers are tender crisp. If things begin to burn, but aren’t tender enough, add a few tablespoons of water to the pan.
Once the vegetables are done, remove them to a bowl.
Add a bit more ghee to the pan and add the shrimp with the remaining 1/2 taco seasoning. Cook for 2-3 minutes on each side.
While the shrimp is cooking, divide the mixed greens, avocado, and plantain chips between the salad bowls.
Once the shrimp is done, top each salad with the peppers and onions, and the cooked shrimp. Sprinkle the cilantro on top of each salad.
Whisk together the salsa and ranch dressing, then serve it on the side or on the salads.
If you make a big bowl of this summery salad, snap a photo for Instagram, and tag me! I love seeing what you cook. Or, you can Pin the picture below to make this another time.