Shrimp and Mixed Vegetable Salad with Chipotle-Lime Dressing
5
Points® value
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
This big-batch, veggie-rich salad holds up well for up to three days, so long as you store the dressing and salad separately. The zesty citrus-chipotle dressing enrobes loads of hearty crunch from fresh broccoli and yellow bell pepper, plus a bit of allium punch from red onion. If your onion seems especially pungent, you can soak the slices in cold water for a few minutes, then drain and pat dry before adding to the salad. We incorporate a little bit of light mayo into the dressing to give it more clinging power.
Ingredients
Lime zest
1 tsp(s)
Fresh lime juice
¼ cup(s)
Extra virgin olive oil
3 tbsp(s)
Light mayonnaise
2 tbsp(s)
Canned chipotle peppers in adobo sauce
1 tbsp(s), finely chopped
Canned adobo sauce
1 tbsp(s), from the canned chipotles
Kosher salt
¾ tsp(s)
Broccoli
5 cup(s), chopped
Zucchini
3 cup(s), sliced into half-moons
Yellow bell pepper
1 medium, chopped
Red onion
½ cup(s), sliced, thinly sliced
Cooked frozen shrimp
1 pound(s), peeled and deveined