Shrimp Avocado Salad with Green Goddess Dressing
Creamy avocado, zesty radishes, bright oranges, and stir-fried shrimp come together in a salad topped with dairy-free green goddess dressing
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 449 kcal
GREEN GODDESS DRESSING
canned unsweetened coconut cream
extra-virgin olive oil
Freshly ground black pepper
31-40 count, peeled and deveined
I used baby red and green romaine
toasted and roughly chopped
Cut off the top and bottom of the oranges. Set one orange on a cutting board flat side down. Use a small knife to peel the orange by starting at the top and cutting down the length of the orange. Do this all the way around, making sure to remove the white pith. Repeat with other orange.
Slice between the membranes of the orange to remove the segments. Set aside.
Squeeze the juice from the leftover orange membranes into a blender container. If there's any juice on your cutting board, add that to the blender too. Discard membranes.
To blender container, add parsley, scallions, coconut cream, 1 tablespoon olive oil, salt, and a few grinds of pepper. Purée until smooth. Set aside.
Place a double layer of paper towels on a plate. Set aside. Season shrimp with a few grinds of pepper. Heat a wok over medium-high heat and add 1 tablespoon olive oil. Add half the shrimp and stir-fry until opaque, about 2 minutes. Remove to plate and repeat with remaining shrimp and 1 tablespoon olive oil.
Add salad greens to a large bowl and toss with some of the dressing. Place greens on 4 serving plates and add orange segments, avocado, cashews, radishes, and shrimp. Serve with remaining dressing.
Look for canned coconut cream in the Asian food section of your market.
Leftover dressing? Save it in a screw-top jar in the refrigerator. Let it come to room temperature and give it a vigorous shake before using.
Watching sodium? Reduce the amount of kosher salt you add to the dressing or cut back on the amount of shrimp.
Watching fat? Most of the fat in this recipe comes from the olive oil, avocado, and cashews and is monounsaturated (the good stuff).
Vegan? Prepare the recipe minus the shrimp. The dressing is dairy-free and vegan.