Th Balanced Diet: Grilled Shrimp Salad with Avocado and Carrot Ginger Dressing
Th Balanced Diet: Grilled Shrimp Salad with Avocado and Carrot Ginger Dressing requires around 15 minutes from start to finish. One serving contains 601 calories, 28g of protein, and 46g of fat. This recipe serves 2. For $4.31 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. It is brought to you by Feed Me Phoebe. It will be a hit at your The Fourth Of July event. It works well as a rather expensive salad. 518 people have tried and liked this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up sesame oil, fresh ginger, raw honey, and a few other things to make it today. With a spoonacular score of 93%, this dish is great. If you like this recipe, take a look at these similar recipes: The Balanced Diet: Wedge Salad with Dill Dressing and Bacon Bits, The Balanced Diet: Carrot-Fennel Potage with Dill Oil, and Avocado Salad With Carrot-ginger Dressing.
Servings: 2
Preparation duration: 5 minutes
Cooking duration: 5 minutes
Ingredients:
1 avocado, thinly sliced
5 ounces baby gem or bibb lettuce leaves, roughly torn
2 medium carrots, peeled
2 inches fresh ginger, peeled
1 teaspoon raw honey
2 tablespoons rice vinegar
1/4 cup cold pressed canola or safflower oil
1/2 teaspoon sea salt
1 teaspoon sesame oil
1 small shallot
1/2 pound large shrimp, peeled and deveined
1 tablespoon gluten-free tamari
1/4 cup water
Equipment:
food processor
blender
grill pan
grill
Cooking instruction summary:
Combine all the ingredients for the dressing in a small food processor or blender. Puree until smooth. Add more water as necessary to get a smooth texture. Set an indoor grill pan over high heat or light a charcoal grill. Season the shrimp with salt and drizzle lightly with olive oil. Grill the shrimp until pink, curled and charred, about 2 minutes per side. Remove to a plate. Arrange the lettuce on a platter. Scatter the avocado slices and grilled shrimp on top. Drizzle with the carrot ginger dressing and serve immediately.
Step by step:
1. Combine all the ingredients for the dressing in a small food processor or blender. Puree until smooth.
2. Add more water as necessary to get a smooth texture. Set an indoor grill pan over high heat or light a charcoal grill. Season the shrimp with salt and drizzle lightly with olive oil. Grill the shrimp until pink, curled and charred, about 2 minutes per side.
3. Remove to a plate. Arrange the lettuce on a platter. Scatter the avocado slices and grilled shrimp on top.
4. Drizzle with the carrot ginger dressing and serve immediately.
Nutrition Information:
covered percent of daily need
