
A community vegetable garden in the Village of Bronxville, NY, growing
and donating organic produce to
local families in need
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