Go Back Email Link
–+ servings

Smoky Shrimp Salad with Green Goddess Dressing

Salad with shrimp and a small bowl of green goddess dressing.
Ripe avocado and Greek yogurt add richness to this mayo-free, herb-studded salad dressing.
Big Flavors from a Tiny Kitchen - Ashley Covelli
Print Recipe Pin Recipe
Servings: 3 Servings
Course: Salad
Cuisine: American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
  

For Dressing:
  • 1 ripe avocado halved, pitted and peeled
  • 3 green onions roughly chopped
  • 1 tablespoon fresh tarragon leaves
  • 2 tablespoons fresh parsley
  • ¼ cup plain Greek yogurt
  • 1 tablespoon white wine vinegar
  • 1 teaspoon anchovy paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ cup extra virgin olive oil I used Spanish
For Shrimp:
  • 1 tablespoon olive oil
  • 9 ounces large shrimp peeled and deveined
  • ½ teaspoon kosher salt
  • ¼ teaspoon smoked paprika
To Serve:
  • 3 cups loosely packed baby arugula
  • 3-4 radishes thinly sliced
  • 6-8 sun-dried tomatoes not oil packed, sliced

Method
 

  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!

Did you make this recipe?

Leave a comment + star rating below to let people know how it was!
QR Code linking back to recipe