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Green Goddess Chopped Salad with Shrimp
Ingredients
  • 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
Steps
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