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Grilled Shrimp Salad with Avocado and Carrot Ginger Dressing

This healthy grilled shrimp salad recipe is a quick and easy summer dinner. It's topped with avocado and a gluten-free Japanese carrot ginger dressing with sesame oil.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2
Author Phoebe Lapine

Ingredients

For the dressing:

  • 2 medium carrots peeled
  • 2 inches fresh ginger peeled
  • 1 small shallot
  • 2 tablespoons rice vinegar
  • 1 tablespoon gluten-free tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon raw honey
  • 1/4 cup cold pressed canola or safflower oil
  • 1/4 cup water
  • 1/2 teaspoon sea salt

For the salad:

  • 1/2 pound large shrimp peeled and deveined
  • 5 ounces baby gem or bibb lettuce leaves roughly torn
  • 1 avocado thinly sliced

Instructions

  • Combine all the ingredients for the dressing in a small food processor or blender. Puree until smooth. Add more water as necessary to get a smooth texture.
  • Set an indoor grill pan over high heat or light a charcoal grill. Season the shrimp with salt and drizzle lightly with olive oil. Grill the shrimp until pink, curled and charred, about 2 minutes per side. Remove to a plate.
  • Arrange the lettuce on a platter. Scatter the avocado slices and grilled shrimp on top. Drizzle with the carrot ginger dressing and serve immediately.

Notes

Dressing can be made up to two weeks in advance.

Nutrition

Serving: 2g