In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.
Swap it: You can substitute grilled chicken breast for the shrimp in this salad.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 77 (45%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||11 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 116.1mg||36 %|
|Sodium 146.9mg||5 %|
|Potassium 297.7mg||8 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.6g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 173
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