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Curry Shrimp Chopped Salad with Creamy Avocado Dressing | https://www.theroastedroot.net
Curry Shrimp Chopped Salad with Creamy Avocado Dressing
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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

Course: Main Course, Salad
Cuisine: American
Keyword: green salad, low-carb, mango, paleo, shrimp, whole30
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:
  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.
To prepare the salad:
  1. Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant.
  2. 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.
  3. Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl.
  4. Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
  5. 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!
Recipe 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!