Avocado Dressing For Seafood Salads

CREAMY AVOCADO DRESSING

Creamy Avocado Dressing image

Recipe video above. This is a dressing that uses avocado to make it creamy, rather than mayonnaise or loads of oil. It doesn't taste very avocado-ey because avocados are dense so it needs to be thinned out to make it pourable as a dressing. Rather, think of the avocado as the better-for-you means to get a creamy dressing fix!Excellent use for avocados that are a bit overripe or with brown spotty bits. Use as dressing for all your favourite salads. Particularly good salads that call for Ranch, Caesar or other mayo-rich dressings.Makes 1 1/4 cups - enough for a side salad for 6 to 8 (depending on how much you use!)

Provided by Nagi

Number Of Ingredients 9

Ingredients

1/2 cup ripe avocado ((smush into cup to measure, or estimate - 1/2 medium avo))
3 tbsp extra virgin olive oil
3 tbsp sour cream or yogurt ((Greek or plain, unsweetened) - OPTIONAL (Note 1))
2 tbsp lemon juice
1 garlic clove, small (, minced using garlic crusher (Note 2))
4 tbsp water ((to thin out, it's very rich!))
1/2 tsp salt
1/4 tsp black pepper
See Note 3

Steps:

Place all ingredients into a Nutribullet or small food processor and blitz until smooth. (Inc Extra Flavouring Options)
Use water to thin to just pourable consistency (so it's not super gloopy and thick).
Taste and add the following to taste: salt, pepper, lemon, oil. Use as salad dressing!
Keeps 3 days in the fridge without going brown. See Note 3 for how to keep even longer!

Nutrition Facts : Calories 71 kcal, Carbohydrate 1 g, Protein 1 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 150 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Shrimp Salad With Creamy Avocado Dressing Recipe by Tasty image

Here's what you need: shrimp, oil, salt, black pepper, dried oregano, large head romaine lettuce, cherry tomato, orange bell pepper, lime, water, ripe avocado, full-fat greek yogurt, salt, black pepper

Provided by Joey Firoben

Categories Lunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons oil
salt, to taste
black pepper, to taste
2 teaspoons dried oregano
1 large head romaine lettuce, chopped
1 ½ cups cherry tomato, halved
1 orange bell pepper, diced
2 tablespoons lime, juiced
⅔ cup water
1 ripe avocado
½ cup full-fat greek yogurt
salt, to taste
black pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
Transfer the shrimp to a roasting tray and spread into one even layer.
Roast for 6 minutes, until the shrimp have just turned pink.
For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
Transfer the salad to serving bowls and drizzle on the avocado dressing.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 18 grams, Sugar 5 grams

SHRIMP AVOCADO SALAD RECIPE

Shrimp Avocado Salad Recipe image

This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 20m

Number Of Ingredients 16

Ingredients

1/2 lb 3 to 4 medium Roma tomatoes, chopped
1/2 English cucumber or 3 smaller garden cucumbers (sliced)
1/2 medium red onion (thinly sliced)
2 avocados (peeled, pitted and sliced)
1 cup corn kernels (from 2 fresh cobs or canned drained corn)
1 medium romaine lettuce (5 to 6 cups chopped)
2 Tbsp unsalted butter
1 lb large raw shrimp (peeled and deveined)
1 tsp cajun spice
2 cloves garlic (pressed)
Pinch salt
3 Tbsp olive oil (mild or extra virgin)
Juice of 1 large lemon (about 3 Tbsp (it's ok to sub lime juice))
1/2 bunch cilantro ((1/2 cup chopped))
1 tsp sea salt or 3/4 tsp table salt
1/8 tsp freshly ground black pepper

Steps:

Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.