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Avocado & Shrimp Chopped Salad

May/June 2014

Your rating: None Average: 3.9 (14 votes)

The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.


Avocado & Shrimp Chopped Salad Recipe

Makes: 4 servings

Serving Size: about 2 1/2 cups

Active Time:

Total Time:

Ingredients

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

Preparation

  1. To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.
  2. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
  3. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
  4. 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.
  5. 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.

Nutrition

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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Recipe Categories

Type of Dish
Salad, main dish
Ethnic/Regional
American
Ease of Preparation
Easy
Servings
4
Main Ingredient
Fish
Shellfish
Preparation/ Technique
Grill/BBQ
Meal/Course
Lunch
Dinner

Season
Spring
Summer
Holiday
July 4th
Publication
May/June 2014

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