Shrimp Avocado Salad with Green Goddess Dressing
Shrimp avocado salad with green goddess dressing is topped with zesty radishes and bright oranges for a dish that's high-protein, dairy-free, and delicious!
Servings: 4 servings
GREEN GODDESS DRESSING
- 2 oranges
- ½ cup parsley
- 2 scallions (roughly chopped)
- ¼ cup canned unsweetened coconut cream
- 3 tablespoons extra-virgin olive oil (divided)
- ½ teaspoon salt
- Freshly ground black pepper
- 1½ pounds large shrimp (peeled and deveined)
- 12 cups salad greens
- 1 avocado (chopped)
- ¼ cup unsalted cashews (toasted and roughly chopped)
- 4 radishes (thinly sliced)
Peel the oranges, separate into slices, then set aside.
In a blender, combine the parsley, scallions, coconut cream, 1 tablespoon of olive oil, salt, and a few grinds of pepper. Purée until smooth, then set aside.
Season the shrimp with a few grinds of pepper. Heat a wok over medium-high heat and add 1 tablespoon of olive oil.
Once hot, add half of the shrimp and stir-fry until opaque, about 2 minutes. Remove to a plate lined with paper towels.
Repeat with the remaining shrimp and tablespoon of olive oil.
Add the salad greens to a large bowl and toss with some of the dressing.
Divide the greens between 4 serving plates. Add the orange slices, avocado, cashews, radishes, and shrimp. Serve with the remaining dressing.
This recipe is for 4 servings of salad.
To save time, you can prepare the dressing ahead of time and store it in an airtight container in the refrigerator for up to two weeks.
This salad is best served immediately. If you have any leftover, store in an airtight container in the refrigerator and eat within a day.
Serving: 1salad | Calories: 449kcal | Carbohydrates: 20g | Protein: 44g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 276mg | Sodium: 528mg | Potassium: 0mg | Fiber: 7g | Sugar: 9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 13g