Keep it healthy and delicious with one of Camila's go-to salads
We love making sure to schedule salads into our meal planning, especially between those heavier and meat-focused dinners. One of our favorite dishes to make is this Roasted Shrimp and Avocado Salad.
We like to make it for lunch and dinner… Either way, it’s a fresh, flavorful, and surprisingly filling meal!
Roasted Shrimp and Avocado Salad
Servings 5
Equipment
- Blender
Ingredients
Dressing
- 5 tbsp. reduced-fat sour cream, or Greek yogurt
- 3 tbsp. grapeseed oil or extra-virgin olive oil
- 3 tbsp. apple cider vinegar
- 2 tbsp. fresh cilantro, chopped
- 1 tbsp. fresh dill, chopped
- 1 tbsp. shallot, chopped
- 2 cloves garlic, minced
- 3/4 tsp. dry mustard
- 1/4 tsp. Kosher salt
Roasted Shrimp
- 1 lb. raw shrimp, peeled, deveined, and tail removed
- 2 tsp. extra virgin olive oil
- 2 tsp. lime zest, finely grated
- 1/4 tsp. Kosher salt
- 1/4 tsp. freshly ground pepper, plus more to taste
Salad
- 1 cup frozen corn, defrosted
- 4 cup romaine lettuce, chopped
- 3/4 cup red cabbage, finely chopped
- 3/4 cup red bell pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup assorted cherry tomatoes, chopped
- 1/2 half fennel bulb, half it again and thinly slice
- 1 avocado, diced or sliced as you prefer
Instructions
Dressing
- Puree all of the dressing ingredients in a food processor or blender until smooth. Set aside.
Shrimp
- Preheat oven to 400 degrees F.
- Toss shrimp with olive oil, lime zest, salt, and pepper.
- Spread out on a baking sheet and roast in the oven for approximately 10 min. or until shrimp are opaque white.
Salad
- Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, and avocado in a large bowl.
- Add the shrimp, corn, and dressing; toss to coat.
- Season with pepper.
Enjoy!
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