Name: Avocado & Shrimp Chopped Salad
Total time: 50 min
Ingredients: 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; 1 pound raw shrimp (21-25 per pound), peeled and deveined; 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; 2 ears corn, husked; 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; 2 slices crispy cooked bacon, diced

Directions

Step 1
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth.

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Step 2
To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
Step 3
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Step 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.
Step 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.

Tips

DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’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 “basket” will prevent the food from sliding off the grates.

Nutrition Facts

Serving Size: about 2 1/2 cups

Per Serving:

398 calories; protein 25.8g; carbohydrates 21.5g; dietary fiber 7.7g; sugars 6.2g; fat 25g; saturated fat 4.5g; cholesterol 170.6mg; vitamin a iu 6012IU; vitamin c 61.1mg; folate 149.5mcg; calcium 142.5mg; iron 2.2mg; magnesium 85.6mg; potassium 1057.8mg; sodium 373.5mg; thiamin 0.2mg.

Exchanges:

1/2 starch, 2 vegetable, 3 lean meat, 4 1/2 fat

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Avocado & Shrimp Chopped Salad

Print Options

Ingredients

Directions

Tips

Nutrition Facts