CURRIED SHRIMP, AVOCADO, AND CASHEW SALAD

CURRIED SHRIMP, AVOCADO, AND CASHEW SALAD


1-pound raw extra-large shrimp, peeled and deveined

1 tablespoon olive oil

¼ teaspoon salt divided

¼ teaspoon black pepper

½ cup celery, chopped into small dice

¼ cup scallions, chopped

1/3 cup red bell pepper, chopped into small dice

1 avocado, flesh chopped into ½” pieces

½ cup unsalted cashews

1 small head romaine or butter lettuce


Dressing:

1/3 cup Hellmann’s Light Mayonnaise

2 tablespoons lemon juice

1 teaspoon curry powder

¼ teaspoon celery seed

¼ teaspoon salt

1/8 teaspoon white pepper

2 tablespoons fresh basil leaves, chiffonade (plus more for garnish)


Combine the shrimp with olive oil, salt, and pepper in a small bowl.  Toss to coat.  Heat a medium skillet over medium high heat.  When the skillet is very hot, add the shrimp and sear for about 30-40 seconds per side until pink and curled.  Do not overcook.  Remove and place in a large bowl.  Add the celery, scallions, red bell pepper, avocado, and cashews to the bowl.


In a small bowl, whisk the dressing ingredients together until smooth.  Add the dressing to the bowl with the shrimp and toss until everything is well coated.  Serve on top of romaine or butter lettuce leaves and garnish with more basil.

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Seafood

Salad

Gluten-free