Roasted Shrimp and Avocado Salad

Dressing:

5 tablespoons reduced-fat sour cream

3 tablespoons grapeseed oil or extra-virgin olive oil

3 tablespoons cider vinegar

2 tablespoons chopped fresh cilantro

1 tablespoon chopped fresh dill

1 tablespoon minced shallot

2 cloves garlic, minced

¾ teaspoon dry mustard

¼ teaspoon kosher salt

Roasted Shrimp:

1 pound raw shrimp peeled, deveined and tail removed

2 teaspoons extra-virgin olive oil

2 teaspoons finely grated lime zest

¼ teaspoon kosher salt

¼ teaspoon freshly ground pepper, plus more to taste

Salad Components:

1 cup frozen corn defrosted

4 cups chopped romaine lettuce

¾ cup finely chopped red cabbage

¾ cup diced red bell pepper

½ cup diced red onion

½ cup assorted cherry tomatoes, chopped

½ fennel bulb, halved again, thinly sliced

1 avocado, diced

To 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.

Servings

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