Chipotle Ranch Salad with Shrimp
Spring Greens topped with chili shrimp, avocado, tomatoes, red onion, radishes, and cucumbers - all topped with a creamy chipotle ranch dressing.
Equipment
- Food processor
Ingredients
- 1 pound large Gulf Shrimp, peeled and deveined
- 1 tbsp. extra virgin olive oil
- 1 tsp. chili powder
- ½ tsp. kosher salt
- 4 cups Spring mix lettuce
- 1 sliced avocado
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumbers
- 4 sliced radishes
- ½ cup sliced red onions
For the Chipotle Ranch Dressing:
- ¾ cup mayonnaise
- ⅓ cup whole milk buttermilk
- 1 tbsp. chopped red onion
- 2 cloves minced garlic
- ¼ tsp. black pepper
- 1 tbsp. chipotle peppers in adobo sauce
Instructions
- Heat a grill pan on high heat and brush it with the oil. Meanwhile, toss the shrimp in a bowl with the chili powder and salt. Grill the shrimp on both sides, until they're cooked through, for about five minutes. Remove to a plate and chill.
- Next, make the chipotle ranch dressing. Simply combine all the ingredients in a food processor until everything is combined.
- In a large bowl toss together all the vegetables. Top with the shrimp and serve, with the dressing on the side.
Tried this recipe?Let us know how it was!