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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.
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