My Chopped Shrimp Salad with Honey-Lime Vinaigrette features chopped grilled shrimp, creamy avocado, crumbled goat cheese, chopped sweet cherub tomatoes grilled zucchini, and a couple of fun crunchy components. Just before serving, it's tossed with a sweet-tart vinaigrette. If your family is allergic to – or doesn’t eat – seafood, simply use bite-sized cubes of chicken. To make it veg-friendly, you can add cubed tofu or roasted chickpeas for your protein. You really can’t go wrong!
Chopped Shrimp Salad
with Honey-Lime Vinaigrette
with Honey-Lime Vinaigrette
Ingredients (serves 2-3 people):
- 1 bag Fresh Express Hearts of Romaine
- 1 zucchini, halved and cut into half moons
- 12 NatureSweet cherub tomatoes, cut into quarters length-wise
- 1 medium avocado, peeled and diced
- 1 bunch green onion, chopped
- 4 ounces crumbled goat cheese
- 1 cup packaged wonton strips
- ¾ cup honey-glazed sliced almonds
- 1 lbs. extra large shrimp, peeled and deveined
- 1 tbs. + 1 tbs. Creole seafood seasoning blend
- 1 tbs. olive oil
For the dressing:
- 2/3 cup Litehouse Red Wine Olive Oil Vinaigrette
- 2 tbs. fresh lime juice
- 1 tbs. honey
- 1 tsp. dried cilantro
- Salt & pepper to taste
Directions:Step 1: Evenly coat a cast-iron grill pan with the olive oil. Heat the grill pan over med-high heat for 5 minutes, until hot. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini until the pieces are cooked and they have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.
Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, you have a pocket of time to chop the green onions, cherub tomatoes, and avocado.
Step 3: Make the dressing by adding the Litehouse Red Wine Olive Vinaigrette, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.
Step 4: To assemble the salad, add the chopped Fresh Express hearts of romaine to the bottom of a large, shallow serving bowl. Drizzle with with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, NatureSweet cherub tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.
Disclosure: Litehouse, Fresh Express, and NatureSweet provided me with coupons for free product to facilitate recipe development for this post. All opinions expressed are solely my own.