Shrimp Summer Salad With Creamy Cilantro Dressing
Summer is coming to an end, so we have to take advantage of all the bountiful seasonal produce while we still can. Enjoy this refreshing and delicious salad with all the flavors summer has to offer, like cucumbers, mini heirloom tomatoes, baby corn, mango, and avocado.
Tasty Team
August 11, 2022
100% would make again
20 minutes
20 minutes
Ingredients
for 4 servings
Dressing
- ½ cup fresh cilantro (20 g), chopped
- ¼ cup sour cream (60 g)
- ¼ cup mayonnaise (60 g)
- 1 lemon, juiced
- 1 clove garlic
- 1 tablespoon nutritional yeast
- 1 tablespoon fresh chives, chopped
- 2 tablespoons water
- kosher salt, to taste
- freshly ground black pepper, to taste
Salad
- 1 romaine lettuce heart, chopped
- ¼ medium red onion, sliced
- 1 english cucumber, diced
- 1 jalapeño, seeded and sliced
- 10 mini heirloom tomatoes, quartered
- 8 ears baby corn, cooked and chopped
- 1 mango, peeled, pitted, and diced
- 1 avocado, peeled, pitted, and diced
- 1 lb medium shrimp (425 g), peeled, deveined, and cooked
- 4 tablespoons crumbled feta cheese
- 4 teaspoons fresh chives, chopped
- kosher salt, to taste
- freshly ground black pepper, to taste
Nutrition Info
- Calories 400
- Fat 19g
- Carbs 27g
- Fiber 6g
- Sugar 15g
- Protein 28g
Estimated values based on one serving size.
Preparation
- Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
- Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
- Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
- Enjoy!
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