Miles away from your typical salad, this curry shrimp creation comes with an innovative avocado dressing that is equal parts healthy and delicious.
The best part is that you can easily prepare this at home in just 30 minutes or less.
Photo and recipe courtesy of Julia Mueller at The Roasted Root.
Makes 4 servings
- For the creamy avocado dressing:
- 1/2 avocado
- 1/4 cup non-fat plain yogurt
- 2 Tbsp white vinegar
- 3 Tbsp water
- Zest of 1 lime
- 1 clove garlic, minced
- 1/8 tsp salt, or to taste
- For the curry shrimp chopped salad:
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 3/4 lb raw shrimp, peeled
- 1 tsp yellow curry powder
- 1/4 tsp paprika
- Salt and pepper
- 1 head red leaf lettuce, chopped
- 1 ear corn, cooked and kernels removed
- 1/2 cup red onion, sliced
- 1 mango, peeled and diced
How to make it
To prepare the creamy avocado dressing, add all ingredients to a small blender such as a Magic Bullet and blend until smooth. Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.
To prepare the salad, add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant. Add the shrimp and cook about 1 minute on one side before flipping them to the other side. Sprinkle shrimp with curry powder, paprika, salt and pepper. Continue cooking until shrimp are pink and cooked all the way through, about an additional 1 to 2 minutes. Set aside.
Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl. Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
Add the corn, red onion, and mango to the salad and toss with desired amount of creamy avocado dressing. Serve salad with shrimp on top.
Notes: You will not need all of the creamy avocado dressing for this salad, you can store leftovers in the refrigerator for up to 5 days.