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DRESSING:
SALAD:
Drizzle your salad with the creamy green Goddess dressing and toss to combine.
Serve immediately and enjoy!
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Green Goddess Shrimp Salad 🥑🥗🌱
It’s definitely heating up around here as summer is right around the corner. 👙🌞ðŸ–
This is when I begin craving lighter meals such as this delicious shrimp salad when the days are scorching.
Does your appetite decrease a bit in the Summer too?
Just because I’m craving something a bit lighter, doesn’t mean I want to skip out on FLAVOR though.
This Green Goddess dressing is SO WORTH a few minutes of effort!
You’ll want to drizzle it on EVERYTHING all summer long.
Makes for a fabulous dip as well.
Tangy, creamy, and fresh tasting thanks to the fresh herbs.
It’s fun to make during the summer, SUPER satisfying, and very tasty!
I DO NOT eat a Low Carb diet personally, but I do enjoy lower-carb / higher healthy fat meals here and there ESPECIALLY throughout the summer months.
🟠Don’t skip the anchovies!
Not only do anchovies add loads of satisfying flavor to this dressing, but they are also incredibly rich in healthy Omega-3 fatty acids, which are powerful at reducing inflammation.
4 servings
Ingredients
DRESSING:
1 large ripe avocado, peeled and pitted
1/2 cup plain Greek yogurt or unsweetened coconut yogurt
1 Tbsp white wine vinegar or apple cider vinegar
1 fresh green onion, chopped
2 Tbsps. freshly chopped cilantro or any fresh herbs of choice
1-2 anchovy filets in olive oil
SALAD:
2 small heads of romaine lettuce, chopped
2 crisp garden cucumbers, thinly sliced
1 cup cherry or grape tomatoes
1 small fennel bulb, very thinly sliced
16 oz. peeled and deveined cooked shrimp
Instructions:
In a small food processor or high-speed blender, place all the ingredients for the dressing.
Blend until smooth. If you want a thinner dressing you can add a few additional teaspoons of vinegar or water.
Taste test and add a touch of sea salt or freshly ground black pepper if desired.
In a large serving bowl, add your lettuce, cucumbers, tomatoes, fennel, and cooked shrimp.
Drizzle your salad with the creamy green Goddess dressing and toss to combine.
Serve immediately and enjoy!
💚Rachel
Ingredients
- DRESSING:
- 1 large ripe avocado, peeled and pitted
- 1/2 cup plain Greek yogurt or unsweetened coconut yogurt
- 1 Tbsp white wine vinegar or apple cider vinegar
- 1 fresh green onion, chopped
- 2 Tbsps freshly chopped cilantro or any fresh herbs of choice
- 1-2 anchovy filets in olive oil
- SALAD:
- 2 small heads of romaine lettuce, chopped
- 2 crisp garden cucumbers, thinly sliced
- 1 cup cherry or grape tomatoes
- 1 small fennel bulb, very thinly sliced
- 16 oz. peeled and deveined cooked shrimp
Instructions
- In a small food processor or high-speed blender, place all the ingredients for the dressing.
- Blend until smooth.
- If you want a thinner dressing you can add a few additional teaspoons of vinegar or water.
- Taste test and add a touch of sea salt or freshly ground black pepper if desired.
- In a large serving bowl, add your lettuce, cucumbers, tomatoes, fennel, and cooked shrimp.
- Drizzle your salad with the creamy green Goddess dressing and toss to combine.
- Serve immediately and enjoy!
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