Shrimp Salad with Great Green Dressing
Introduction
You will never guess that the dressing is oil-free and packed with three cups of greens, zucchini and avocado! I call it great green dressing.
Ingredients
Dressing:
1 medium zucchini, ends removed, sliced
3 cups arugula or spinach
1/2 avocado
1/4 teaspoon black pepper
juice of 1 lemon
2 tablespoons red wine vinegar
Salad:
nonstick cooking spray
12 ounces shrimp, peeled and deveined
1/4 teaspoon paprika
1 teaspoon olive oil
1 head red leaf lettuce, torn into bite size pieces
1 (15 oz) can cannellini beans, rinsed and drained
1/4 red onion, sliced thin
1 medium zucchini, ends removed, sliced
3 cups arugula or spinach
1/2 avocado
1/4 teaspoon black pepper
juice of 1 lemon
2 tablespoons red wine vinegar
Salad:
nonstick cooking spray
12 ounces shrimp, peeled and deveined
1/4 teaspoon paprika
1 teaspoon olive oil
1 head red leaf lettuce, torn into bite size pieces
1 (15 oz) can cannellini beans, rinsed and drained
1/4 red onion, sliced thin
Directions
Dressing:
Puree all ingredients in a food processor or blender.
If the dressing is too thick to pour, add one tablespoon of water at a time until it reaches the desired consistency.
Salad:
Spray the shrimp with nonstick cooking spray, then sprinkle on the paprika.
Place a large sauté pan over medium heat. Add the olive oil to the hot pan, then add the shrimp once the oil is hot. Sauté the shrimp for 3-4 minutes, stirring often. Remove from heat and allow to cool slightly.
Toss the shrimp and remaining salad ingredients with the dressing in a large bowl and serve.
Puree all ingredients in a food processor or blender.
If the dressing is too thick to pour, add one tablespoon of water at a time until it reaches the desired consistency.
Salad:
Spray the shrimp with nonstick cooking spray, then sprinkle on the paprika.
Place a large sauté pan over medium heat. Add the olive oil to the hot pan, then add the shrimp once the oil is hot. Sauté the shrimp for 3-4 minutes, stirring often. Remove from heat and allow to cool slightly.
Toss the shrimp and remaining salad ingredients with the dressing in a large bowl and serve.
Number of Servings: 4
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