shrimp salad with hot honey avocado dressing
Soups & Salads
Shrimp Salad with Hot Honey Avocado Dressing
This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own.
Ingredients
- 1/2 cup mango sparkling water
- 1/4 cup cider vinegar
- 1/4 cup hot chile-infused honey
- 3 tablespoons lime juice
- 1 medium ripe avocado, peeled and cubed
- 1/4 cup fresh cilantro leaves
- 1 garlic clove
- 8 cups chopped romaine
- 1 medium mango, peeled and cubed
- 1 medium sweet red pepper, chopped
- 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
- 1/4 cup salted pepitas
Directions
- In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.
- Place lettuce in a large serving bowl. Top with mango, red pepper and shrimp. Drizzle with 1 cup dressing; toss to coat. Sprinkle with pepitas and serve with remaining dressing.
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