Go Back
+ servings
Logo of The Forked Spoon showing Spork
Eat Your Veggies Shrimp Salad with Avocado Cilantro Dressing
5 from 2 votes

Eat Your Veggies Shrimp Salad with Avocado Cilantro Dressing

Enjoy this Shrimp and veggie salad with Avocado-Cilantro Dressing.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 3 servings
Calories: 566kcal

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

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.

Nutrition

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
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.