Today is the first day my husband has had off work in 20 some days … too long! I am looking forward to a day of getting reacquainted, and enjoying some time together!
One thing we will not be enjoying is this salad. LOL! My husband is allergic to shellfish, so this salad is all mine! The dressing is slightly sweet, slightly spicy, and the veggies and avocado match so well with this.
Shrimp Salad with Cilantro Lime Dressing
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Dressing adapted from All-Recipes
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, peeled and smashed
1 inch cube of fresh ginger, peeled, and cut in 4 pieces
1 lime, juiced, or about 1/4 cup lime juice
2 tbsp honey
2 tsp balsamic vinegar
1/4 tsp salt
1/8 tsp fresh ground pepper
1/4 cup cilantro leaves
2 tbsp extra virgin olive oil
In a food processor or blender, pulse to combine the jalapeno pepper, garlic clove, and ginger pieces. Pulse until the pieces are fine. Add in the lime juice, honey, balsamic vinegar, cilantro leaves and salt/pepper. Pulse until the cilantro leaves are minced and everything is combined. Add in the olive oil and pulse again. Set aside.
4 cups shredded lettuce (I used red lettuce)
1 avocado, sliced in strips
1 tomato, sliced and cut in strips
10-15 medium cooked shrimp, peeled and deveined
1/4 cup sliced almonds
Preheat a skillet or grill pan (I used my George Foreman grill). Grill the shrimp for 35-40 seconds. Remove to a plate.
Shred the lettuce and place in a bowl. Add tomato, shrimp, avocado, and almonds.
Right before serving, add dressing.