Curry Shrimp Chopped Salad with Creamy Avocado Dressing

Curry Shrimp Chopped Salad with Creamy Avocado Dressing is a fresh, flavorful clean meal, easy to assemble on any given night! This whole30, paleo recipe is perfect for sharing with friends and family.

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?

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.

More Healthy Salad Recipes:

• Balsamic Baked Chicken Caesar Salad
• Crispy Jamaican Jerk Salmon Salad with Mango Basil Vinaigrette
• Baked Chicken Spinach Salad with Raspberry Vinaigrette
• Paleo Chinese Chicken Salad

It’s time.

Lemme see you twerk!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

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5 from 1 vote

Curry Shrimp Chopped Salad with Creamy Avocado Dressing

Curry Shrimp Chopped Salad with Creamy Avocado Dressing is a refreshing, filling dinner recipe

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: Lifestyle

Cuisine: American

Servings: 4 servings

Author: Julia

Ingredients

For the Creamy Avocado Dressing:

• ½ avocado
• ¼ cup non-fat plain yogurt
• 3 tablespoons rice vinegar or cider vinegar
• 2 tablespoons water
• Zest of 1 lime
• 1 clove garlic minced
• 2 tsp pure maple syrup
• 1/4 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
• 1/3 cup red onion sliced
• 1 mango peeled and diced

Instructions

To prepare the creamy avocado dressing:

• Add all ingredients to a small blender such as a Magic Bullet and blend until smooth.
• Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.

To prepare the salad:

• Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant.
• 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.
• Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl.
• Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
• 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!

Nutrition

Serving: 1grams