Shrimp Salad with Great Green Dressing

Shrimp Salad with Great Green Dressing

3.6 of 5 (21)
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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
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Introduction

You will never guess that the dressing is oil-free and packed with three 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 three cups of greens, zucchini and avocado! I call it great green dressing.
Number of Servings: 4

Ingredients

    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.


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Member Ratings For This Recipe


  • Good
    4 of 4 people found this review helpful
    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

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  • O.K.
    4 of 5 people found this review helpful
    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!
    3 of 4 people found this review helpful
    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

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  • O.K.
    2 of 3 people found this review helpful
    Not much flavour. I had to add salt & cilantro. Ok as a lighter guacamole. (I just made the dressing). - 8/3/13

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  • 2 of 4 people found this review helpful
    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

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