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Smoky Shrimp Salad with Green Goddess Dressing

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 Servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American


Ripe avocado and Greek yogurt add richness to this mayo-free, herb-studded salad dressing.



For Dressing:

  • 1 ripe avocado, halved, pitted and peeled
  • 3 green onions, roughly chopped
  • 1 tablespoon fresh tarragon leaves
  • 2 tablespoons fresh parsley
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup extra virgin olive oil (I used Spanish)

For Shrimp:

To Serve:

  • 3 cups (loosely packed) baby arugula
  • 34 radishes, thinly sliced
  • 68 sun-dried tomatoes (not oil packed), sliced


  1. Make Dressing: Place first 9 ingredients (avocado through black pepper) in a food processor and blend until smooth, scraping down the sides of the bowl with a spatula as needed. Slowly stream in the oil while the motor is running until smooth, scraping down the sides as needed.
  2. Cook Shrimp: Heat olive oil over moderate heat in a medium, non-stick skillet. Once hot, add shrimp and season with salt and smoked paprika. Sauté until the shrimp turn pink all over and are cooked through.
  3. To Serve: Divide arugula between each of 3 plates. Top with shrimp, radishes and sun-dried tomatoes. Serve with Green Goddess Dressing and enjoy!


  • Serving Size:
  • Calories: 394
  • Sugar: 3.4 g
  • Sodium: 545.5 mg
  • Fat: 32.4 g
  • Saturated Fat: 5 g
  • Carbohydrates: 9 g
  • Fiber: 4.3 g
  • Protein: 21.7 g
  • Cholesterol: 140.5 mg

Keywords: green goddess, dinner salad, shrimp, avocado, Greek yogurt

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