Shrimp Salad with Coconut Green Goddess Dressing
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 30 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 238 milligrams
- Sodium
- 440 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 10 grams
- Protein
- 35 grams
- Sugar
- 12 grams
- Total: 30 min
- Active: 30 min
Ingredients
2 oranges
1 cup fresh cilantro and/or parsley
2 scallions, chopped
1/4 cup canned unsweetened coconut cream
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 1/2 pounds large shrimp, peeled and deveined
2 romaine lettuce hearts, chopped (about 12 cups)
1 avocado, diced
1/4 cup unsalted roasted cashews, roughly chopped
6 radishes, thinly sliced
Directions
- Peel the oranges with a paring knife, removing any white pith. Slice between the membranes to remove the segments; set aside. Squeeze out the excess juice from the membranes into a blender. Add the herbs, scallions and coconut cream and puree until smooth. Add 1 tablespoon olive oil, 1/2 teaspoon salt and a few grinds of pepper and puree until creamy. Set the dressing aside.
- Season the shrimp generously with salt and pepper. Heat a medium skillet over medium-high heat. Add 1 tablespoon olive oil, then add half the shrimp and cook, turning once, until opaque, 5 to 6 minutes. Remove to a large bowl. Repeat with the remaining 1 tablespoon olive oil and shrimp.
- Add the romaine, avocado, cashews, radishes and orange segments to the bowl with the shrimp; toss. Drizzle with the dressing and season with salt and pepper.