Shrimp Fajita Salad with Avocado Cilantro Dressing

Ingredients

• Taco Salad
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Pinch of cayenne pepper
• 1 pound shrimp, peeled and deveined
• 1 tablespoon grapeseed oil
• 1 red bell pepper, seeded and cut into narrow strips
• 1 yellow onion, cut into thin half-moons
• 3 cups packed chopped romaine lettuce
• 1 cup packed chopped kale
• ½ cup julienned jicama
• ½ cup fresh cilantro leaves, roughly chopped
• 2 tablespoons Avocado Cilantro Dressing (recipe follows)
• 1 small mango, cubed
• 1 small avocado, thinly sliced
• Avocado Cilantro Dressing
• 1 small avocado
• 1 cup fresh cilantro leaves and stems
• ⅓ cup plain yogurt
• 1 large garlic clove
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red-pepper flakes
• Juice of 2 limes
• ½ fresh jalapeño chili, seeded (optional)