Shrimp and Avocado Salad
red pepper salsa / cilantro-lime dressing
Cilantro and lime go the distance in this fresh dinner salad, serving as a marinade for shrimp and dressing for the finished dish. Pepitas add crunch!
Ingredients
- Shrimp, peeled and deveined - 1 lb
- Lettuce, boston or romaine - 5 oz , chopped
- Avocados - 1 , chopped
- Oil, cooking - 1 Tbsp
- Pumpkin seeds (pepita) - 1/3 cup
- Cilantro-lime dressing (ingredients listed separately) - ~2/3 cup
- Cilantro, fresh - 1/4 cup
- Garlic - 1 clove
- Limes - 3 , juice of
- Oil, cooking - 1/2 cup
- Honey - 2 Tbsp
- Cumin, ground - 1/2 tsp
- Bell peppers, any color - 2 , chopped
- Shallots - 1 , minced
- Tomatoes, large - 2 , chopped
- Cilantro, fresh - 1/4 cup , chopped
- Oil, cooking - 1 Tbsp
- Limes - 1 , juice of
Prep
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Shrimp - Defrost, rinse, and pat dry.
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Make dressing - Place cilantro leaves, garlic, lime juice, oil, honey and cumin into a food processor and puree until smooth. Season to taste with salt and pepper. (Can be done up to 2 days ahead)
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Marinate shrimp - Toss shrimp in 1/3 of the dressing (reserve the remaining 2/3 to dress the salad) and marinate for 30 minutes.
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Make salsa - Bell peppers / Shallots / Tomatoes / Cilantro - Prep as directed. Combine with oil and lime juice. Season to taste with salt and pepper. (Can be done up to 1 day ahead)
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Lettuce / Avocados - Prep as directed.
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Make
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Heat a skillet or frying pan over medium-high heat. Add cooking oil. When oil begins to shimmer, add shrimp (discard marinade) and saute for 4 to 6 minutes, until shrimp are pink and cooked through. Transfer shrimp to a bowl.
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Assemble salads by topping lettuce with shrimp, salsa, avocados and pepitas. Top with dressing and enjoy!
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