Avocado-and-Shrimp Salad with Red Goddess Dressing

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Serving size:4
Total Time:
Avocado-and-Shrimp Salad with Red Goddess Dressing

Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor.

Ingredients

  • 1 roasted red bell pepper, chopped
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 tsp minced jalapeño
  • 3 tbsp plain yogurt
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh lemon juice
  • 1/4 cup plus 1 Tbsp extra-virgin olive oil
  • kosher salt
  • 1 head of lettuce, torn into large pieces
  • 1/4 cup cilantro leaves
  • 1 tsp fresh lime juice
  • 2 Hass avocados, cut into wedges
  • 1 lb cooked shrimp

Directions

  1. In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil. Season with salt.
  2. In a large bowl, toss the lettuce with the cilantro leaves, lime juice and the remaining 1 tablespoon of olive oil; season with salt. Arrange the dressed lettuce, avocado wedges and shrimp on plates and drizzle with some of the dressing. Serve the remaining Red Goddess dressing on the side.

Make Ahead: The dressing can be refrigerated overnight.

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Recipe Credit: Jonathan Waxman
Image Credit: Jonathan Lovekin