Shrimp Salad with Hot Honey Avocado Dressing

Total Time:Prep/Total Time: 25 min.

Recipe by Jeanne Holt, Mendota Heights, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 13, 2024

This loaded main-dish salad uses avocado in place of oil in the dressing, with hot honey for a kick. Sometimes I like to add sliced black olives and green onions, but feel free to mix and match your favorite toppings to make this salad your own. —Jeanne Holt, Mendota Heights, Minnesota

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Shrimp Salad with Hot Honey Avocado Dressing

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Yield:8 servings
Prep:25 min
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Ingredients

  • 1/2 cup mango sparkling water
  • 1/4 cup cider vinegar
  • 1/4 cup hot chile-infused honey
  • 3 tablespoons lime juice
  • 1 medium ripe avocado, peeled and cubed
  • 1/4 cup fresh cilantro leaves
  • 1 garlic clove
  • 8 cups chopped romaine
  • 1 medium mango, peeled and cubed
  • 1 medium sweet red pepper, chopped
  • 2 pounds peeled and deveined cooked shrimp (31-40 per pound)
  • 1/4 cup salted pepitas
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Directions

  1. 1
    In a blender or food processor, combine the first 7 ingredients. Cover and process until smooth.
  2. 2
    Place lettuce in a large serving bowl. Top with mango, red pepper and shrimp. Drizzle with 1 cup dressing; toss to coat. Sprinkle with pepitas and serve with remaining dressing.

Nutrition Facts

2 cups: 243 calories, 7g fat (1g saturated fat), 172mg cholesterol, 185mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
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