Seafood Salad With Cilantro Dressing
CILANTRO-LIME SHRIMP SALAD
Steps:
- In a large bowl, add chopped romaine. Top with shrimp, avocado, tomatoes, and red onion.
- Whisk together olive oil, lime juice, garlic, cilantro, Dijon, salt, and pepper. Pour dressing over salad and toss.
SHRIMP SALAD WITH CILANTRO DRESSING
This pretty salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a bowl, whisk the first seven ingredients until blended. In a skillet, heat oil over medium-high heat. Add shrimp, chili powder, salt and cumin; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic; cook 1 minute longer. Remove from heat., In a bowl, combine romaine, corn, peas and red pepper; drizzle with dressing and toss to coat. Top with avocado and shrimp.
Nutrition Facts : Calories 305 calories, Fat 20g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 359mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 8g fiber), Protein 15g protein.
CILANTRO DRESSING
An easy Cilantro Dressing recipe. This recipe yields enough dressing for both the seafood salad and the rice .
Categories Condiment/Spread Herb No-Cook Cilantro Bon Appétit
Yield Makes about 1 2/3 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in processor. Blend until almost smooth. Season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.)
SHRIMP SUMMER SALAD WITH CREAMY CILANTRO DRESSING RECIPE BY TASTY
Summer is coming to an end, so we have to take advantage of all the bountiful seasonal produce while we still can. Enjoy this refreshing and delicious salad with all the flavors summer has to offer, like cucumbers, mini heirloom tomatoes, baby corn, mango, and avocado.
Provided by Ivanna Lopez Guajardo
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Make the dressing: Add the cilantro, sour cream, mayonnaise, lemon juice, garlic, nutritional yeast, chives, and water to a blender and blend until smooth. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, combine the romaine, red onion, cucumber, jalapeño, cherry tomatoes, baby corn, mango, and avocado. Drizzle the cilantro dressing over the salad and toss until evenly coated.
- Divide the salad between 4 serving bowls and top with the shrimp, feta, and chives. Season with salt and pepper.
- Any leftover salad will keep in an airtight container in the refrigerator for up to 1 day.
- Enjoy!
SEAFOOD SALAD WITH CILANTRO DRESSING
Steps:
- Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade.
- Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle salmon and scallops with salt and pepper. Add salmon to skillet; sauté until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter. Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon. Pour reserved marinade into skillet; add mussels and clams. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open). Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature. Drizzle seafood with some Cilantro Dressing.
- *Ground chipotle chile pepper is sold in the spice section of most supermarkets.
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