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Chopped Salad with Shrimp and Lime-Buttermilk Dressing

Chopped Salad with Shrimp and Lime-Buttermilk Dressing

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

Everyday Food, November 2010 http://www.marthastewart.com/329025/chopped-salad-with-shrimp-and-lime-butte
3.25532
Rated
65.1064100(48)48
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 6

Ingredients

    • 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

Directions

  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.

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