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Chopped Salad with Shrimp and Lime-Buttermilk Dressing


This tangy salad gets crunch from toasted pumpkin seeds and healthy fat from avocado.

  • Prep:
  • Total Time:
  • Servings: 6

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 Notes

This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days. You can substitute grilled chicken breast for the shrimp in this salad.

Reviews Add a comment

  • ChefGreen00
    22 JUL, 2011
    Yummy with big shrimp and pine nuts.