Democracy Dies in DarknessStart CookingComment on this storyCommentAdd to your saved recipesSaveBy Julia Turshen
This filling salad features crisp lettuce, crunchy radishes, sweet corn, black beans and seared shrimp topped with a creamy green goddess dressing. An avocado stands in for the oil in the dressing, making it luscious and thick. Plus, green goddess is a great way to use up extra herbs you may have on hand.
You’ll probably have leftover dressing, which can be used as a dip for vegetables or on sandwiches.
Storage: Refrigerate the dressing for up to 4 days.
From cookbook author Julia Turshen.
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Ingredients
measuring cup
Servings: 4 (makes about 14 cups salad)
Directions
Step 1
Make the dressing: In a blender, combine the basil, cilantro, parsley, avocado, garlic, water, vinegar, honey and salt, and puree until smooth. Taste, and season with additional salt and/or vinegar if needed. You should have about 1 3/4 cups.
Step 2
Make the shrimp: Pat the shrimp dry, and season generously with salt and pepper all over. In a large (12-inch) skillet over medium heat, heat the oil until shimmering. Working in batches, if needed, so the shrimp don’t steam, sear the shrimp until pink and firm to the touch, about 2 minutes per side. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp, if needed.
Step 3
Make the salad: Divide the romaine, corn, radishes and black beans among four bowls. Top each bowl with the shrimp and drizzle with about 1/4 cup of dressing on each portion. Serve immediately, with additional dressing on the side.
Substitutions
Using fresh corn? >> You’ll need about 3 ears.
White wine vinegar >> rice vinegar or champagne vinegar.
Honey >> maple syrup or agave.
Romaine >> your favorite salad greens.
Basil, cilantro, and parsley >> two out of three or even just one; or substitute chives or chervil for any of the three.
Avocado >> 1/2 cup mayonnaise (use regular or vegan, and lower the water to 1/4 cup).
Shrimp >> chicken, tofu or just skip them!
Black beans >> kidney beans.
Additional toppings to consider >> thinly sliced scallions, crushed tortilla chips, sliced pickled jalapeños and/or extra chopped cilantro.
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Nutritional Facts
Per serving (about 7 shrimp, 3 1/2 cups salad and 1/4 cup dressing)
-
Calories
405
-
Fat
14 g
-
Saturated Fat
2 g
-
Carbohydrates
41 g
-
Sodium
531 mg
-
Cholesterol
183 mg
-
Protein
33 g
-
Fiber
12 g
-
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author Julia Turshen.
Tested by Olga Massov.
Published June 20, 2024
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Source link: https://www.washingtonpost.com/recipes/green-goddess-chopped-salad-shrimp/