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

⅓ 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:

⅓ cup Hellmann’s Light Mayonnaise

2 tablespoons lemon juice

1 teaspoon curry powder

¼ teaspoon celery seed

¼ teaspoon salt

⅛ 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.

You May Also Like...

F6BC17C5-C1BA-43CA-A898-5CC4E614FA20_1_201_a

PINEAPPLE TOMATO SALSA

IMG_7046

TEX MEX TWICE BAKED SWEET POTATOES

616847FB-A0AC-4323-B992-1D0A181AFA48_1_201_a

GREEK CHICKEN

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Leave a Comment

Item added to cart.
0 items - $0.00