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.
288 cal Serves 2
Prep time 0h 10m
Total time 0h 10m
Step 1Place the dressing ingredients in a food processor and puree. Makes 500 mL (2 cups). Set aside.
Step 2Place 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.
Step 3Place ½ the lettuce mixture on one plate. Top with ¼ avocado, 3 shrimp and yellow (or red) pepper. Repeat for second plate.
Step 4Serve immediately.
Per serving (1 of 2)
- 25 g
- 254 mg
- 1,371 mg
- Total fat
- 13 g
- Saturated fat
- 2 g
- 137 mg
- 22 g
- 8 g
Recipe developed by Nadine Day, PH Ec. ©Heart and Stroke Foundation 2009.
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