MEDITERRANEAN-STYLE SHRIMP PASTA SALAD
You'll love the Mediterranean twist to this shrimp pasta salad, loaded with chopped veggies, avocados, fresh herbs, and a bright lemony dressing. Be sure to watch the video above to see how I make it.
Provided by Suzy Karadsheh
Categories Salad
Time 25m
Number Of Ingredients 16
Steps:
- Make the lemony dressing. In a large bowl, whisk lemon juice, zest, extra virgin olive oil, garlic, spices, salt and pepper.
- Now build the salad. Add the pasta to the same bowl. Add remaining ingredients except the feta. Toss well to combine, then add feta and give just a gentle toss (see note below, if you want to make this pasta ahead of time.)
Nutrition Facts : Calories 337 calories, Sugar 2.4 g, Sodium 78.3 mg, Fat 18.6 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 28.6 g, Fiber 3.9 g, Protein 16.6 g, Cholesterol 91.2 mg
AVOCADO LIME SALAD
A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
- Add tomatoes, avocados, scallions and garlic.
- Using rubber spatula, gently fold to combine.
- Season to taste with pepper.
- In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
- Add lettuce and toss.
- Season to taste with pepper.
- Divide lettuce among plates.
- Top each with mound of avocado mixture.
- Top with cucumber slices.
- sprinkle with cilantro and serve.
Nutrition Facts : Calories 231.9, Fat 18.5, SaturatedFat 2.7, Sodium 381.2, Carbohydrate 17.9, Fiber 9, Sugar 5.2, Protein 4.2
PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME
Steps:
- Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
- Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.
ZESTY LIME SHRIMP & AVOCADO SALAD
Tired of the same old salads? Zest things up with this recipe that tops romaine lettuce with shrimp, avocados and the best part: zesty lime vinaigrette.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Top lettuce with remaining ingredients.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 160 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
LIME-SHRIMP AVOCADO PASTA SALAD
A fresh springtime pasta salad perfect for a Cinco de Mayo celebration.
Provided by MANDYMARTIN
Categories Shrimp Salad
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
- Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 55.7 g, Cholesterol 172.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 3.8 g, Sodium 241.3 mg, Sugar 3.3 g
SHRIMP, AVOCADO AND TOMATO SALAD
This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 33m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
- To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
- Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
- Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.
LIME-SHRIMP AVOCADO PASTA SALAD
A fresh springtime pasta salad perfect for a Cinco de Mayo celebration.
Provided by MANDYMARTIN
Categories Shrimp Salad
Time 8h35m
Yield 8
Number Of Ingredients 13
Steps:
- Marinate shrimp overnight with 1/4 cup lime juice in a large bowl covered with plastic wrap. Drain shrimp.
- Heat shrimp in a microwave-safe bowl until they are bright pink on the outside, about 6 minutes. Allow shrimp to cool.
- Bring a large pot of lightly salted water to a boil. Cook cellentani in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain, then rinse with cold water until cool.
- Mix shrimp, pasta, avocados, grape tomatoes, red onion, and cilantro in a bowl.
- Whisk olive oil, 1/4 cup lime juice, garlic, Worcestershire sauce, dry mustard, salt, and black pepper in a bowl until dressing is well mixed.
- Pour dressing over shrimp mixture; toss to coat. Chill before serving.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 55.7 g, Cholesterol 172.8 mg, Fat 25.8 g, Fiber 9.4 g, Protein 28.7 g, SaturatedFat 3.8 g, Sodium 241.3 mg, Sugar 3.3 g
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