Shrimp and Fresh Fruit Salad with Lemon-Poppy Seed Dressing, gluten free

Serves: 4
Prep Time: 10 minutes
Total Time: 20 minutes

For the Dressing: makes about 1 1/2 cups

1/2 cup fresh lemon juice
1/3 cup granulated sugar or about 1/4 cup honey
2 teaspoons minced shallot, red onion or white onion
1 teaspoon Dijon mustard
1 teaspoon kosher salt or 1/2 teaspoon table salt
pinch xanthan gum
2/3 cup avocado oil or other light flavored oil
1 Tablespoon poppy seeds

For the Salad:

1 1/2 pounds large (16-21) shrimp, peeled, deveined, tails removed
2 Tablespoons salted butter
4 cups mixed greens
4 cups chopped iceberg lettuce or romaine hearts
1/2 cup blueberries, strawberries or blackberries
1 ripe mango, peeled and cut into chunks
1 avocado, peeled, pit removed, diced into 1/2 inch pieces

1. Start Dressing: In a food processor or blender container, add the lemon juice, honey, shallot, mustard, salt and xanthan gum and process until smooth and well combined, about 30 seconds.

2. Add Oil: Add oil to the processor through the feed tube hole on top of the processor. (There is a small hole in the bottom to let oil in slowly, used for making mayonnaise and salad dressings.) When all of the oil has been added, let process for 1 minute.

3. Finish Dressing: Add poppy seeds to processor and process or pulse just to combine. Set aside.

4. Cook Shrimp: In a large non-stick skillet over medium low heat melt butter. Add shrimp and spread out in an even layer. Cook shrimp without moving until pink, about 3 to 4 minutes. Flip shrimp over and continue to cook until nearly cooked through.

5. Finish Shrimp: Add 1/2 cup dressing to the shrimp and toss together to coat. Leave shrimp in pan but remove pan from heat while you assemble salad.

6. Assemble Salad: In a large mixing bowl toss together the greens and iceberg lettuce with about 1/2 cup of the dressing. Transfer dressed greens to individual serving plates. Divide warm shrimp evenly between plates and arrange on top of the greens. Divide berries and avocado evenly between plates and arrange on to of the greens.

7. Serve & Enjoy: Serve, passing the remaining dressing . Serve and enjoy!

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