Avocado & Shrimp Chopped Salad
From EatingWell: May/June 2014
The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro 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
- 3/4 teaspoon dry mustard
- 1/4 teaspoon kosher salt
Shrimp & Salad
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons finely grated lime zest
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper, plus more to taste
- 2 ears corn, husked
- 4 cups chopped romaine lettuce
- 3/4 cup finely chopped red cabbage
- 3/4 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup assorted cherry tomatoes, chopped
- 1/2 fennel bulb, halved again, thinly sliced
- 1 avocado, diced
- 2 slices crispy cooked bacon, diced
- To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
- To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
- Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
- Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
- Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
Tips & Notes
- DIY grill basket: Itâ€™s best to use a grill basket when grilling small ingredients so they donâ€™t fall into the fire. If you donâ€™t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this â€œbasketâ€ will prevent the food from sliding off the grates.
Per serving: 398 calories; 25 g fat (5 g sat, 10 g mono); 171 mg cholesterol; 21 g carbohydrates; 0 g added sugars; 5 g total sugars; 26 g protein; 8 g fiber; 374 mg sodium; 1058 mg potassium.
Nutrition Bonus: Vitamin A (115% daily value), Vitamin C (102% dv), Folate (42% dv), Potassium (30% dv), Magnesium (21% dv), Vitamin B12 (20% dv), Zinc (16% dv)
Carbohydrate Servings: 1
Exchanges: 1/2 starch, 2 vegetable, 3 lean meat, 4 1/2 fat
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- Preparation/ Technique
- July 4th
- Type of Dish
- Salad, main dish
- Ease of Preparation
- May/June 2014