Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 232.1
- Total Fat: 6.8 g
- Cholesterol: 129.2 mg
- Sodium: 160.5 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 6.7 g
- Protein: 22.9 g
View full nutritional breakdown of Shrimp Salad with Great Green Dressing calories by ingredient
Shrimp Salad with Great Green Dressing
Submitted by: CHEF_MEG
Introduction
You will never guess that the dressing is oil free and packed with 3 cups of greens, zucchini, and avocado! I call it great green dressing. You will never guess that the dressing is oil free and packed with 3 cups of greens, zucchini, and avocado! I call it great green dressing.Number of Servings: 4
Ingredients
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Dressing:
1 medium zucchini, ends removed, sliced
3 cups arugula or spinach
1/2 avocado
1/4 teaspoon black pepper
juice of 1 lemon
2 tablespoons red wine vinegar
Salad:
nonstick cooking spray
12 ounces shrimp, peeled and deveined
1/4 teaspoon paprika
1 teaspoon olive oil
1 head red leaf lettuce, torn into bite size pieces
1 (15 oz) can cannellini beans, rinsed and drained
1/4 red onion, sliced thin
Tips
This dressing is great served with raw vegetables, too.
Make a double batch of this dressing and use atop your favorite summer salads.
Directions
Dressing:
Puree all ingredients in a food processor or blender.
If the dressing is too thick to pour, add one tablespoon of water at a time until it reaches the desired consistency.
Salad:
Spray the shrimp with nonstick cooking spray, then sprinkle on the paprika.
Place a large sauté pan over medium heat. Add the olive oil to the hot pan, then add the shrimp once the oil is hot. Sauté the shrimp for 3-4 minutes, stirring often. Remove from heat and allow to cool slightly.
Toss the shrimp and remaining salad ingredients with the dressing in a large bowl and serve.
Serving Size: Makes 5 two-cup servings.
Puree all ingredients in a food processor or blender.
If the dressing is too thick to pour, add one tablespoon of water at a time until it reaches the desired consistency.
Salad:
Spray the shrimp with nonstick cooking spray, then sprinkle on the paprika.
Place a large sauté pan over medium heat. Add the olive oil to the hot pan, then add the shrimp once the oil is hot. Sauté the shrimp for 3-4 minutes, stirring often. Remove from heat and allow to cool slightly.
Toss the shrimp and remaining salad ingredients with the dressing in a large bowl and serve.
Serving Size: Makes 5 two-cup servings.
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Member Ratings For This Recipe
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1 of 1 people found this review helpful -
Incredible!
1 of 1 people found this review helpfulI had only ever steamed shrimp before, but will saute again as a flavorful alternative. Shrimp were wet from preparation, so I sprinkled paprika on them and sprayed the pan with oil. Added Old Bay and the whole avocado; used spinach. 1/3 of dressing was enough for the entire salad. Good flavors. - 7/31/12
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Incredible!
1 of 1 people found this review helpfulMade for dinner today. WOW. It is great, I know the dressing looks interesting, but wow what taste. My only sub of necessity was a cucumber for the zucchini (store was out of zucchini). DH looked at the dressing, but when he heard what was in it, he sampled and come back for seconds. Very fresh. - 7/29/12
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So i made this dressing tonight. Too much lemon imo, it was way too sour. I would consider this to be more of a dip. I ended up putting in the whole avocado and it was similiar to guacamole. Will probally use the rest of it as a veggie dip so that I'm not wasting any food. I might use an Orange - 8/27/12
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Incredible!
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Very Good
0 of 2 people found this review helpful -
0 of 1 people found this review helpful
