Shrimp Salad with Great Green Dressing
(40)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Dressing:1 medium zucchini, ends removed, sliced3 cups arugula or spinach1/2 avocado1/4 teaspoon black pepperjuice of 1 lemon2 tablespoons red wine vinegarSalad:nonstick cooking spray12 ounces shrimp, peeled and deveined1/4 teaspoon paprika1 teaspoon olive oil1 head red leaf lettuce, torn into bite size pieces1 (15 oz) can cannellini beans, rinsed and drained1/4 red onion, sliced thin
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.

Servings Per Recipe: 4
Nutritional Info 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

Member Reviews
  • DJHARLEYQ
     A little sour for my taste buds. I would decrease the amount of lemon used. Other suggestions would be to add some red onion. The onion really gives it some zing - 10/1/12
  • XANADESHET
     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
  • WINEALITTLE
     I 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
  • DPULLA
     Not much flavour. I had to add salt & cilantro. Ok as a lighter guacamole. (I just made the dressing). - 8/3/13
  • CD12511033
     Near the top of the recipe reads "Number of Servings: Four." At the end of the "Directions" the recipe reads "Makes 10 cups. Serving Size: Makes 5 two-cup servings." Are there four or five servings of two cups each? - 11/25/12
  • ETHELMERZ
     Not tasty, too much vegetable taste, needs some cheese or some real food. - 8/28/15
  • MOMKAT4310
     Made 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
  • MNABOY
     Tasty - 6/4/21
  • TRAVELGAL417
     yum - 5/25/21
  • EOWYN2424
     yum - 4/10/21
  • FISHGUT3
     thanks - 10/16/20
  • SRIVERS1
     This was really good. Bubby really like too. - 7/14/20
  • EVIE4NOW
     I skipped the beans and added tri color peppers. Did not care for the dressing. - 7/6/20
  • NEPTUNE1939
     tasty - 6/21/20
  • MOMMY445
     Good - 6/16/20
  • CD4114015
     great - 5/13/20
  • CORVETTECOWBOY
     Sound good - 5/5/20
  • PATRICIAAK
     :) - 4/22/20
  • ANHELIC
     This salad looks awesome and I feel it will also be tasty and healthy. Thanks for sharing it with us. - 8/11/19
  • SUSANBEAMON
     Read the other notes before making this and cut back on the lemon. Works as a dressing. Could also be used as a dip. - 7/8/19
  • LIBR@RYL@DY
     YUM - 6/18/19
  • EGGBASKET1
     Delicious - 6/11/19
  • SISTERPRETTY
     yummy... - 5/23/19
  • AZMOMXTWO
     thank you - 4/26/19
  • ARTJAC
     NICE - 9/20/18



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