Reviews (1) Add Rating & Review 88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5 Martha Stewart Member Rating: Unrated 07/22/2011 Yummy with big shrimp and pine nuts.
Back to Chopped Salad with Shrimp and Lime-Buttermilk Dressing All Reviews for Chopped Salad with Shrimp and Lime-Buttermilk Dressing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chopped Salad with Shrimp and Lime-Buttermilk Dressing Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Ingredients Ingredient Checklist 3/4 cup buttermilk 1 avocado, halved, pitted, and peeled 1 teaspoon lime zest, plus 1/4 cup lime juice (from 2 limes) Coarse salt and ground pepper 1 tablespoon vegetable oil 1 pound medium shrimp, peeled and deveined 3 hearts romaine lettuce, coarsely chopped 1/2 cup pepitas (pumpkin seeds), toasted 1/2 cup fresh cilantro leaves
Cook’s Notes This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days. You can substitute grilled chicken breast for the shrimp in this salad.
Gallery Chopped Salad with Shrimp and Lime-Buttermilk Dressing
Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Gallery
Chopped Salad with Shrimp and Lime-Buttermilk Dressing
Chopped Salad with Shrimp and Lime-Buttermilk Dressing
Chopped Salad with Shrimp and Lime-Buttermilk Dressing
Recipe Summary prep: 10 mins total: 10 mins Servings: 6
Recipe Summary
prep: 10 mins total: 10 mins
Servings: 6
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Servings: 6
6
Ingredients
Ingredients
- 3/4 cup buttermilk 1 avocado, halved, pitted, and peeled 1 teaspoon lime zest, plus 1/4 cup lime juice (from 2 limes) Coarse salt and ground pepper 1 tablespoon vegetable oil 1 pound medium shrimp, peeled and deveined 3 hearts romaine lettuce, coarsely chopped 1/2 cup pepitas (pumpkin seeds), toasted 1/2 cup fresh cilantro leaves
Directions
In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.
Cook’s Notes This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days. You can substitute grilled chicken breast for the shrimp in this salad.
Cook’s Notes
This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days. You can substitute grilled chicken breast for the shrimp in this salad.
Reviews (1)
Add Rating & Review 88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
Martha Stewart Member Rating: Unrated 07/22/2011 Yummy with big shrimp and pine nuts.
Reviews (1)
Add Rating & Review 88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
Add Rating & Review
88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
88 Ratings 5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
5 star values: 12 4 star values: 19 3 star values: 38 2 star values: 14 1 star values: 5
Martha Stewart Member Rating: Unrated 07/22/2011 Yummy with big shrimp and pine nuts.Martha Stewart Member
Rating: Unrated 07/22/2011
Yummy with big shrimp and pine nuts.
Rating: Unrated
All Reviews for Chopped Salad with Shrimp and Lime-Buttermilk Dressing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chopped Salad with Shrimp and Lime-Buttermilk Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
