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Shrimp salad with gazpacho dressing

This is a perfect salad that highlights dark, leafy greens. It is light and refreshing – perfect for a summer evening.

2 servings / 10 min

Prep 10 min / Cook 0 min

Ingredients

Dressing

  • 375 ml (1 ½ cups) fresh tomato, diced
  • 125 mL (½ cup) cucumber, diced
  • 45 mL (3 tbsp) red onion, diced
  • 125 mL (1/2 cup) yellow or red pepper, diced
  • 15 mL (1 tbsp) olive oil
  • 25 mL (2 tbsp) red wine vinegar
  • 15 mL (1 tbsp) fresh mint, chopped and packed
  • 5 mL (1 tsp) black pepper

Salad

  • 750 mL (3 cups) romaine, chopped
  • 500 mL (2 cups) kale, chopped (remove tough rib)
  • ½ medium avocado, sliced
  • 6 large cooked shrimp, (180 g/6.5 oz) chilled
  • 8 slices yellow or red pepper (half a pepper)
Directions
  1. Place the dressing ingredients in a food processor and puree. Makes 500 mL (2 cups). Set aside.
  2. Place the romaine and kale in a big bowl and toss with 250 mL (1 cup) of the dressing. Save the rest of the dressing for another time.
  3. Place ½ the lettuce mixture on one plate. Top with ¼ avocado, 3 shrimp and yellow (or red) pepper. Repeat for second plate.
  4. Serve immediately.
Nutritional info per serving (1 of 2)
  • Calories: 288
  • Protein: 25 g
  • Fat: 13 g
    Saturated fat: 2 g
    Dietary cholesterol: 137 mg
  • Carbohydrate: 22 g
    Dietary fibre: 8 g
  • Sodium: 254 mg
  • Potassium: 1,371 mg

    Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2009.