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. —Jeanne Holt, Mendota Heights, Minnesota
Shrimp Salad with Hot Honey Avocado Dressing
Shrimp Salad with Hot Honey Avocado Dressing
Prep Time
25 min
Yield
8 servings
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.
Nutrition Facts
2 cups: 243 calories, 7g fat (1g saturated fat), 172mg cholesterol, 185mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
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