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Little Gem Salad with Roasted Shrimp

goop

This salad of crunchy veggies, roasted shrimp, and an herby yogurt dressing makes a quick and healthy lunch option.

Serves 2

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 chopped fresh chives

2 tablespoons chopped fresh mint leaves

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 clove garlic, 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 the Little Gem leaves, watercress, snap peas, cucumber, and fresh herbs in a large bowl. Toss with half the dressing, adding salt and pepper if desired. Divide the salad between 2 plates and top each with half the avocado, shrimp, and watermelon radish. Serve with the remaining dressing on the side.