Little Gem Salad with Roasted Shrimp
This salad of crunchy veggies, roasted shrimp, and an herb-y yogurt-y dressing makes a quick and healthy lunch option.
for the salad:
2 heads little gem lettuce, leaves separated, washed and dried
1 small handful watercress, washed and dried
1 cup snap peas, cut in half on the bias
½ cup thinly sliced English cucumber
2 tablespoons fresh chives, chopped
2 tablespoons fresh mint leaves, chopped
½ avocado, thinly sliced
14 large shrimp, peeled and deveined
10 thin slices watermelon radish
for the dressing:
2 tablespoons yogurt
2 tablespoons vegenaise
1 scallion
1 packed teaspoon whole tarragon leaves
1 packed tablespoon whole basil leaves
4 tablespoons olive oil
1 tablespoon water
2 teaspoons lemon juice
1 very small garlic clove, finely-minced
salt and pepper
1. Preheat the oven to 400°F. Toss the shrimp with a little olive oil and a generous pinch of salt and pepper. Place on a baking sheet and roast in the oven for 7 minutes, or until evenly pink and just cooked through. Remove from the oven and set aside to cool.
2. To make the dressing, combine all ingredients in a powerful blender and blitz until smooth. Add salt and pepper to taste.
3. When ready to eat, combine little gem leaves, watercress, snap peas, cucumber, and fresh herbs together in a large bowl. Toss with half the dressing, adding salt and pepper if desired. Divide the salad between two plates and top each with half the avocado, shrimp, and watermelon radish and serve with remaining dressing on the side.
Originally featured in Easy & Quick: Little Gem & Shrimp Salad
