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Home » Healthy » Eat Your Veggies (and Shrimp) Salad with Avocado Cilantro Dressing

Eat Your Veggies (and Shrimp) Salad with Avocado Cilantro Dressing

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 7, 2016
5 from 3 votes


Last Updated June 13, 2020 | 0 Comments

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Enjoy this Shrimp and veggie salad with Avocado-Cilantro Dressing.

A plate of shrimp salad on a table

Crunchy fresh veggies mixed with warm grilled veggies- I really can’t think of a better salad combination. I started eating this winning combo a couple years ago and it’s remained my salad go-to ever since. Although this salad is delicious with just veggies, I will never turn down an opportunity to eat shrimp; and, ummm, this salad practically begs you to add some big, fat shrimp to the top.

Trust me.

Unless you hate shrimp, then chicken would be my second choice. But who doesn’t love shrimp? (just kidding, I know there are like 2 of you out there)

Thanks to a little chili powder and cajun seasoning, each juicy shrimp is a burst of salty, spicy goodness. If your worried about the word “salty” or “spicy”, stop. The creamy and refreshing avocado cilantro dressing balances the dramatic flavor of our ocean friends and is a beautiful complement to the grilled veggies.

The ingredient list is long, but don’t let that scare you away- you probably have many of the ingredients already. And it’s one of the easiest salads to make, too. Although, I do have a confession- when it come to the grill, I leave that to my husband; it’s the only space in the kitchen I haven’t completely taken over. I did, however, just purchase this Lodge Cast-Iron Reversible Grill/Griddle that I can’t wait to try. Plus, no need to worry about my child playing with knobs on the grill or getting into the propane tank if it’s just me around to supervise his madness.

 

overhead image of Shrimp and veggie salad in white bowl with Avocado Cilantro Dressing

Speaking of my child, no nap today.

AGAIN.

You guys, I am not ready for this transition. He slept in until 845am, which was very generous, but there’s one little problem with this… I am in bed with him. My tiny human is a very light sleeper and wakes when I try to get up. Basically, I’m stuck spooning with him until he wakes up. Now, I have a love / hate relationship with this. It’s 95% love, 5% hate. I LOVE cuddling with him and soak in as much of his snuggles while I can, but 845 is late and this mama has stuff to do.

I know, I should never complain about my child sleeping in, but if I had my choice, I would pick a 630am wake-up with a mid-afternoon nap any day of the week. But, sooner or later, the control freak in me will have to let go of this one because no matter how hard I fight it, he’s getting older and nap time will soon be a thing of the past.

At which point… off to preschool he goes!

Just kidding.

Kinda.

Ok, maybe 1/2 day a week.

close up of Shrimp and veggie salad in white bowl with Avocado Cilantro Dressing

Eat Your Veggies Shrimp Salad with Avocado Cilantro Dressing

Grilled Shrimp Salad

5 from 3 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Grilled Shrimp Salad is my favorite go-to salad to make whenever I score some fresh shrimp. Crunchy fresh veggies with those fat shrimp and the freshest avocado cilantro dressing create an unbeatable combination for flavor, presentation, and healthy eating. 
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 3 servings
Calories 566 kcal

Ingredients
 
 

For the Salad:

  • 3 hearts Romaine lettuce - chopped
  • 2 cups fresh baby kale - chopped
  • 10 ounces cherry tomatoes - halved
  • 1 cup shredded carrots
  • 1.5 cups english cucumber - peeled and chopped

For the Grill

  • 1 pound asparagus
  • 4 medium zucchini - quartered lengthwise
  • 2 bell pepper - halved and seeds removed
  • 1 ear of corn - husked
  • olive oil
  • salt + pepper

For the shrimp:

  • 1.5 pounds shrimp - shell removed (I will always recommend extra shrimp)
  • ½ teaspoon chili powder
  • ¼ teaspoon cajun seasoning
  • .5 lime juiced
  • salt + pepper
  • olive oil

Avocado Cilantro Dressing

  • 1 large avocado
  • ⅔ cup fat-free plain Greek yogurt
  • ⅓ cup water - more as needed
  • 4 cloves garlic
  • ½ jalapeno
  • 1 large bunch cilantro
  • salt + pepper - to taste
  • 1 lime juiced
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Instructions
 

  • For the grill- Preheat grill to medium-high heat. Lightly coat vegetables with oil and sprinkle with salt and pepper. Add the vegetables directly to the grill and cook on each side until cooked to desired doneness- times will vary depending on vegetable, so keep a close watch. Corn typically takes the longest, while asparagus cooks the fastest. When vegetables are cooked, remove from heat and prepare the dressing.
  • For the dressing- Combine all ingredients except the cilantro in the bowl of a large blender or food processor. Process until smooth. Add cilantro and pulse until just incorporated.
  • For the shrimp- In a large bowl toss shrimp with seasoning and lime juice. When ready to cook, heat a large skillet over medium high heat and add 2 teaspoons of olive oil to the pan. When hot, add shrimp the the skillet in a single layer (you may have to do this in two batches) and cook for 1-2 minutes, or until edges turn pink. Using tongs flip each shrimp and remove from heat. Shrimp are done when center is opaque and all grey bits are gone. Transfer shrimp to a plate.
  • Make your salad. Roughly chop grilled vegetables and toss with the remaining salad ingredients (lettuce, kale, carrots, cherry tomatoes and cucumber). Divide shrimp between bowls and serve with your Avocado Cilantro Dressing.

Nutritional Information

Calories: 566kcal | Carbohydrates: 49g | Protein: 64g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 573mg | Sodium: 1882mg | Potassium: 2528mg | Fiber: 15g | Sugar: 22g | Vitamin A: 19100IU | Vitamin C: 263.3mg | Calcium: 586mg | Iron: 11.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword grilled shrimp salad, shrimp salad
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

146 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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