Avocado & Shrimp Chopped Salad

 

Active: 50 Minutes Total: 50 Minutes      Serves 4: About 2 1/2 cups each

 

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

 

1 - Make dressing: Puree the dressing ingredients in a food processor or blender until smooth

 

2 - Prepare the shrimp and salad: Preheat grill to medium heat 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, 6-10 minutes. Grill the shrimp turning once, until cooked through, 3-5 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.

 

Calories 398, Fat 25g (sat 5g), Cholestorol 171mg,

Carbs 21g, Total sugars 5g (added 0g), Protein 26g,

Fiber 8g, Sodium 374mg, Potassium 1,058mg

Contact us:

info@bronxvillegivinggarden.org

Bronxville Giving Garden

P.O. Box 404

Bronxville, NY, 10708

Garden located at: 

The corner of Pondfield Road

and Gramatan Avenue.

200 Pondfield Road, Bronxville, NY 10708

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