No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Chopped Salad with Shrimp and Lime-Buttermilk Dressing

This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.

  • Prep:
  • Total Time:
  • Servings: 6
Chopped Salad with Shrimp and Lime-Buttermilk Dressing

Source: Everyday Food, November 2010


  • 3/4 cup buttermilk
  • 1 avocado, halved, pitted, and peeled
  • 1 teaspoon lime zest, plus 1/4 cup lime juice (from 2 limes)
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 3 hearts romaine lettuce, coarsely chopped
  • 1/2 cup pepitas (pumpkin seeds), toasted
  • 1/2 cup fresh cilantro leaves


  1. In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.

Cook's Note

Swap it: You can substitute grilled chicken breast for the shrimp in this salad.

Reviews (1)

  • ChefGreen00 22 Jul, 2011

    Yummy with big shrimp and pine nuts.

Related Topics