Shrimp & Mixed Vegetable Salad with Chipotle-Lime Dressing
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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
Fresh lime juice
¼ cup(s)
Extra virgin olive oil
3 Tbsp
Light mayonnaise
2 Tbsp
Canned chipotle peppers in adobo sauce
1 Tbsp, finely chopped
Canned adobo sauce
1 Tbsp, from the canned chipotles
Kosher salt
¾ tsp
Broccoli
5 cup(s), chopped, chopped
Uncooked zucchini
3 cup(s), sliced, sliced into half-moons
Yellow bell pepper
1 medium, chopped
Red onion
½ cup(s), minced, thinly sliced
Cooked frozen shrimp
1 pound(s), peeled and deveined
Instructions
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
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