Green Goddess Chopped Salad with Shrimp

washingtonpost.com

lordjulien

subheading: For the dressing:

1 cup loosely packed fresh basil leaves

1 cup loosely packed fresh cilantro leaves

1 cup loosely packed fresh flat-leaf parsley leaves and tender stems

1 ripe avocado, halved and pitted

2 garlic cloves, coarsely chopped

½ cup water

3 tablespoons white wine vinegar, plus more to taste

1 tablespoon honey

½ teaspoon fine salt, plus more to taste

subheading: For the shrimp:

1 pound large shrimp (26 to 30 or 31 to 35 count), peeled and deveined

Fine salt

Freshly ground black pepper

2 tablespoons olive oil

subheading: For the salad:

3 hearts romaine lettuce (12 ounces), roughly chopped (about 12 cups)

1 ½ cups corn kernels (fresh, canned or defrosted if frozen; see Substitutions)

4 red radishes, thinly sliced

One (15-ounce) can black beans, rinsed and drained

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer