To prep the kale/leafy greens: If you are using kale or another fibrous leafy green, you'll want to massage it with 1/2 Tbsp avocado oil first. It's way simpler than it sounds too. Just add your greens to your serving bowl, pour the oil over the greens, and then using your hands just gently work the oil into the greens by massaging it into the leaves. Do this for about 1-2 minutes and then set it aside.
To cook the shrimp: You can marinate your shrimp ahead of time for about 30 minutes in a Mexican inspired sauce or marinade if you like. I like to mix 2 Tbsp taco seasoning (grab my homemade taco seasoning in this post link below*) and 1/4 cup avocado oil for the perfect marinade! Spray a skillet with avocado oil and let it heat over medium-high heat. Arrange the shrimp in a single layer, sprinkle them with the sea salt, and cook for 3 minutes. Flip and cook for another 3 minutes.
To assemble the salad: Gently mix the broccoli florets into the massaged greens. Top the salad with the cooked shrimp, guacamole, queso fresco, pico and tortilla chips. Enjoy!
*Taco seasoning postThe nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.