Rating: 3.22 stars
88 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 38
  • 2 star values: 14
  • 1 star values: 5

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

Everyday Food, November 2010

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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Reviews (1)

88 Ratings
  • 5 star values: 12
  • 4 star values: 19
  • 3 star values: 38
  • 2 star values: 14
  • 1 star values: 5
Rating: Unrated
07/22/2011
Yummy with big shrimp and pine nuts.