Shrimp Salad with Avocado Dressing

avocado

🥗Healthier: Greek yogurt

💰Cheaper: mashed banana

Greek yogurt adds creaminess with fewer calories.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Start by preparing the avocado dressing in a food processor.

Add one large avocado to the food processor.

Squeeze the juice from one lime into the processor.

Add four garlic cloves to the processor.

Add a few tablespoons of olive oil to the mixture.

Season with a couple pinches of salt.

Blend until the dressing is creamy and thick.

Prep the other salad ingredients: slice one shallot into thin rings, cut one cup of cherry tomatoes in half, chunk one large mango into bite-sized pieces, and chop half of an English cucumber into bite-sized pieces.

In a large bowl, add chopped romaine lettuce.

For the shrimp, use one and a half pounds of wild shrimp, cleaned and peeled (tails on or off as preferred).

In a small frying pan, heat over medium heat until hot.

Add a couple tablespoons of olive oil to the pan.

Season the shrimp with freshly ground black pepper, smoked paprika, and sea salt, then toss to coat.

Add the shrimp to the hot pan in a single layer and cook for a few minutes on each side until opaque.

After a few minutes, add two minced garlic cloves and some diced cilantro to the shrimp.

Cook for a few more minutes until the shrimp are fully cooked and coated in garlic and cilantro.

Assemble the salad by placing a generous amount of romaine lettuce on a tray.

Top the lettuce with diced mango, cucumber, cherry tomatoes, and shallot rings.

Add the garlicky shrimp on top of the salad.

Drizzle the avocado dressing over the salad using a squeeze bottle for ease of serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens