Photo of Shrimp and Mixed Vegetable Salad with Chipotle-Lime Dressing by WW

Shrimp and Mixed Vegetable Salad with Chipotle-Lime Dressing

Points® value
Total Time
20 min
20 min
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.


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)


5 cup(s), chopped


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


  1. In a jar, combine the lime zest and juice, oil, mayonnaise, chipotles and adobo, and salt; seal the jar and shake well to combine.
  2. In a large bowl, combine the broccoli, zucchini, yellow pepper, onion, and shrimp. Toss the salad with the dressing shortly before serving.
  3. Serving size: about 3 cups salad and 2½ tbsp dressing