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Shrimp Salad With Creamy Avocado Dressing

by Joey Firoben

Ingredients

for 6 servings

  • 1 lb
    shrimp, peeled and deveined (455 g)
  • 2 tablespoons
    oil
  • salt, to taste
  • black pepper, to taste
  • 2 teaspoons
    dried oregano
  • 1 large head romaine lettuce, chopped
  • 1 ½ cups
    cherry tomato, halved (300 g)
  • 1 orange bell pepper, diced

Avocado Dressing

  • 1 lime, juiced
  • ⅔ cup
    water (160 mL)
  • 1 ripe avocado
  • ½ cup
    full-fat greek yogurt (145 g)
  • salt, to taste
  • black pepper, to taste

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
  3. Transfer the shrimp to a roasting tray and spread into one even layer.
  4. Roast for 6 minutes, until the shrimp have just turned pink.
  5. For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
  6. In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
  7. Transfer the salad to serving bowls and drizzle on the avocado dressing.
  8. Enjoy!
 

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