EatingWell: This isn't your everyday chopped salad
Published in Variety Menu
The smoky flavors of grilled shrimp and corn in this healthy chopped salad recipe are a tasty match for the creamy cilantro dressing.
Avocado & Shrimp Chopped Salad
Serves 4
Serving Size: about 2 1/2 cups
Active Time: 50 minutes
Total Time: 50 minutes
For the 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
For the salad:
1 pound raw shrimp (21 to 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
To prepare the dressing: Puree the dressing ingredients in a food processor or blender until smooth.
To prepare the salad: Preheat grill to medium or heat a grill pan over medium heat.
Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
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.
Recipe nutrition: Per serving: 398 calories; 25 g fat (5 g sat, 10 g mono); 171 mg cholesterol; 21 g carbohydrate; 0 g added sugars; 5 g total sugars; 26 g protein; 8 g fiber; 374 mg sodium; 1058 mg potassium.
Nutrition bonus: Vitamin A (115 percent daily value), Vitamin C (102 percent dv), Folate (42 percent dv), Potassium (30 percent dv), Magnesium (21 percent dv), Vitamin B12 (20 percent dv), Zinc (16 percent dv)
1 Carbohydrate Serving(s)
Exchanges: 1/2 starch, 2 vegetable, 3 lean meat, 4 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)