Curry Shrimp Chopped Salad with Creamy Avocado Dressing

Curry Shrimp Chopped Salad with Creamy Avocado Dressing | http://www.theroastedroot.net

This salad has been rolling around in my brain for a couple of months, and because the sun is setting on summer, I figured it was high time I squeeze this one out.

Things that I love: Curry. Shrimp. Avocado. Mango. Corn. Salad. Chopping (that’s a lie. I’m really not that into chopping). The combination of these elements in a chopped salad is my way of giving myself the best food gift ever.

We sauté up some scrimpers with curry powder, chop up some delicious ingredients, and toss it all with creamy avocado dressing. We then put a force field around our salad bowl so that no one else can share. Juuust kidding, we share because we’re givers.  Riiiight?

Curry Shrimp Chopped Salad with Creamy Avocado Dressing | www.theroastedroot.net

Let’s do the ol’ re-wind and repeat. Creamy avocado dressing. Have you had it? Ah-maaaazing! You can put it on any green salad or grain salad. I’m telling you to make creamy avocado dressing. It will improve your life.

I learned from the radio unit that avocados are one of the top three foods that make you feel the happiest (the other two are green tea and dark chocolate. I just blew your mind). Something about something-or-other with some enzyme playing trickydoodles with your happy receptors to make you feel jubilation is what goes on with avocados. Queen of hard facts over here.

But here’s a fun fact: creamy avocado dressing will make you feel happy, especially when it’s snuggling with other hunks of happy.

Curry Shrimp Chopped Salad with Creamy Avocado Dressing | www.theroastedroot.net

It’s time.

Lemme see you twerk!

Curry Shrimp Chopped Salad with Creamy Avocado Dressing

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: Serves 4

Curry Shrimp Chopped Salad with Creamy Avocado Dressing

Ingredients

    For the Creamy Avocado Dressing:
  • ½ avocado
  • ¼ cup non-fat plain yogurt
  • 2 tablespoons white vinegar
  • 3 tablespoons water
  • Zest of 1 lime
  • 1 clove garlic, minced
  • 1/8 teaspoon salt, or to taste
  • For the Curry Shrimp Chopped Salad:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¾ pound raw shrimp, peeled
  • 1 teaspoon yellow curry powder
  • ¼ teaspoon paprika
  • Salt and pepper
  • 1 head red leaf lettuce, chopped
  • 1 ear corn, cooked and kernels removed
  • ½ cup red onion, sliced
  • 1 mango, peeled and diced

Instructions

    To prepare the creamy avocado dressing:
  1. Add all ingredients to a small blender such as a Magic Bullet and blend until smooth.
  2. Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.
  3. To prepare the salad:
  4. Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant.
  5. Add the shrimp and cook about 1 minute on one side before flipping them to the other side. Sprinkle shrimp with curry powder, paprika, salt and pepper. Continue cooking until shrimp are pink and cooked all the way through, about an additional 1 to 2 minutes. Set aside.
  6. Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl.
  7. Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
  8. Add the corn, red onion and mango to the salad and toss with desired amount of creamy avocado dressing. Serve salad with shrimp on top and enjoy!

Notes

You will not need all of the creamy avocado dressing for this salad, so store leftovers in the refrigerator for up to 5 days. Use for other delicious salads!

http://www.theroastedroot.net/curry-shrimp-chopped-salad-with-creamy-avocado-dressing/

Comments

  1. says

    And, curry!! Again!! And I still love it and love shrimp. I didn’t know avocados made me happy and want to dance (and you sure as crap don’t want me to try that twerting stuff. That would be past scary and the men in the white coats would be dragging me off). ANYWAY, I want this salad. I do believe it will be on my grocery list for next week’s dinner. Yum.

    • says

      Sign that my head’s in the clouds: I didn’t even realize until I read your comment that I posted two curry shrimp recipes in a one-week period. Thinking my brain needs a little vaycay. ;)

          • says

            Come on over. You can have Stephie’s lair, since she’s not home much at all (at least at night). It’s downstairs, and has it’s own full bath, and the large family room is down there with the tv and a pull out couch, in case you want to be super lazy while watching tv. We (meaning Jerry and me) never go down there, at least in the evening. So, yeah. Head this way. ;)

  2. says

    Curried shrimp has got to be probably my favorite way to cook shrimp!! I love it!! But I mean, the avocado dressing? Girl, you know me too well!! Obviously, I am all over that!!
    Shrimps in the freezer and the avocados are getting ripe on the counter, this is dinner tomorrow! YUM!

  3. Kate says

    I made this salad for dinner last night, and my husband and I both delighted in the flavours – delicious! I used lime juice instead of water in the dressing (very tasty), but other than that followed the recipe to a T.

    After a long day at work and a yoga class, I was very pleased that it really did only take 10 minutes!

    Fantastic, I can’t wait to try more of your recipes.

    • says

      I’m so happy to hear it, Kate!! Isn’t it amazing how such simple and fresh ingredients can make for the most satisfying and feel-good meals?! Glad you and your husband enjoyed the salad and thanks so much for your kind note!

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