Shrimp Summer Salad With Creamy Cilantro Dressing
Recipe by Ivanna Lopez Guajardo from tasty.co
Lunch 20 Mins.
Ingredients
4
4 servings
- •½ cup fresh cilantro, chopped
- •¼ cup sour cream
- •¼ cup mayonnaise
- •1 lemon, juiced
- •1 clove garlic
- •1 tablespoon nutritional yeast
- •1 tablespoon fresh chives, chopped
- •2 tablespoons water
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •1 romaine lettuce heart, chopped
- •¼ medium red onion, sliced
- •1 english cucumber, diced
- •1 jalapeño, seeded and sliced
- •10 mini heirloom tomatoes, quartered
- •8 ears baby corn, cooked and chopped
- •1 mango, peeled, pitted, and diced
- •1 avocado, peeled, pitted, and diced
- •1 lb medium shrimp, peeled, deveined, and cooked
- •4 tablespoons crumbled feta cheese
- •4 teaspoons fresh chives, chopped
- •kosher salt, to taste
- •freshly ground black pepper, to taste
Instructions
- Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
- Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
- Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 400
- Carbohydrate: 27g
- Fat: 19g
- Fiber: 6g
- Protein: 28g
- Sugar: 15g
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