May 01, 2011


i am posting a day late to say that i had a really yummy salad yesterday. i was in the mood for a shrimp salad so i looked for a recipe on i must admit that martha stewart is my 'go to' for recipes. i do follow a several food blogs that i also 'star' so that i can try out their recipes. i must, one day, put up my blog roll. maybe next week.

anyways, it was hot yesterday and i was in the mood for shrimp salad. so, here is the one i chose:

Chopped Salad with Shrimp and Lime-Buttermilk Dressing

serves 6

3/4 c buttermilk
1 avocado, halved, pitted & peeled
1 t lime zest, plus 1/4 c lime juice
coarse salt & ground pepper
1 T vegetable oil (i used olive oil)
1 lb med shrimp, peeled & deveined
3 hearts romaine lettuce, coarsely chopped
1/2 c pepitas, toasted
1/2 c cilantro leaves

in a blender, combine buttermilk, avocado, lime zest & juice, and 2 T water. blend until smooth, 20 seconds. season dressing to taste with salt & pepper. in a large skillet, heat oil over med-high. season shrimp with salt & pepper. cook until opaque throughout, about 3 minutes, flipping once. in a large bowl, toss together romaine, pepitas, cilantro, shrimp, & 1 c dressing until combined & served immediately.

i only changed the recipe by using 1 t olive oil for the shrimp. i halved the recipe since there are only the two of us. i also added chinese celery to the salad since i got some in my csa and it added more flavor and crunch to the salad.

btw, weight watcher points for a serving (if the serving = 1/4 of the recipe, using 2 1/2 T dressing and only 1 t olive oil to cook the shrimp) is 4 1/2 points (by my calculation...don't hold me to it).

the dressing is really good with out any oil in it. the buttermilk and avocado made it extra creamy. mmmmmmmmmmmmmmmmmmmmm...try's yummy.

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