This recipe makes extra dressing; refrigerate it in an airtight container, up to 3 days.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 173 | ||
Calories from Fat: 77 (45%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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