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
Dressing:5 tablespoons reduced-fat sour cream3 tablespoons grapeseed oil or extra-virgin olive oil3 tablespoons cider vinegar2 tablespoons chopped fresh cilantro1 tablespoon chopped fresh dill1 tablespoon minced shallot2 cloves garlic, minced¾ teaspoon dry mustard¼ teaspoon kosher saltRoasted Shrimp:1 pound raw shrimp peeled, deveined and tail removed2 teaspoons extra-virgin olive oil2 teaspoons finely grated lime zest¼ teaspoon kosher salt¼ teaspoon freshly ground pepper, plus more to tasteSalad Components:1 cup frozen corn defrosted4 cups chopped romaine lettuce¾ cup finely chopped red cabbage¾ cup diced red bell pepper½ cup diced red onion½ cup assorted cherry tomatoes, chopped½ fennel bulb, halved again, thinly sliced1 avocado, dicedTo prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.To prepare shrimp & salad: Preheat oven to 400 degrees. Toss shrimp with olive oil, lime zest, salt and pepper. Spread out on baking sheet and roast in oven for approximately 10 min or until shrimp are opaque white. 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.
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!