Try this Butter Lettuce, Avocado and Shrimp Salad + More Salad Recipes

Nothing beats a cool, whole-meal salad when the temperature soars—they’re easy and satisfying
Butter Lettuce, Avocado and Shrimp Salad with Honey-Soy Dressing

Photography Terry Brennan, Food Styling Lara Miklasevics

When the temperature soars, you need a quick and cool meal idea. That’s where the whole-meal salad comes in. The flavors of toasted sesame and honey bring together tender butter lettuce and creamy avocado with plenty of delectable shrimp in this recipe by Twin Cities chef and cookbook author Robin Asbell, which appears in this summer issue of Real Food. Sweet, juicy strawberries add brilliant color and a fruity taste to contrast with all the veggies, notes Asbell. The shrimp just need a few minutes to cook on the stove, so your time by the heat is kept to a minimum, then the delicious topping of protein completes your quick-and-easy nutritious meal.

Butter Lettuce, Avocado and Shrimp Salad with Honey-Soy Dressing

Makes 4 servings

1 pound large fresh shrimp, peeled and deveined
6 tablespoons canola oil, divided

For the Dressing
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons minced fresh ginger
2 tablespoons dark sesame oil

For the Salad
½ large head butter lettuce (4 cups)
4 ounces (1½ cups) snap peas, stems and strings removed
½ pound (2 cups) fresh strawberries, hulled and halved
1 large avocado, cubed (see Cook’s Note)

  1. Peel and devein shrimp and pat dry with paper towels. Place a large sauté pan over medium-high heat, then when hot, drizzle in 1 tablespoon canola oil. Swirl it in the pan for a few seconds, then add the shrimp. Stir and turn the shrimp until they are pink and cooked through, about 5 minutes. Transfer to a plate and let cool completely.
  2. For the dressing: In a medium bowl or cup, whisk the honey, soy sauce, ginger, sesame oil and remaining canola oil. Reserve.
  3. In a large bowl or on a large platter, place the butter lettuce, snap peas, strawberries and avocado. Pile shrimp in the center. Drizzle with reserved dressing and serve.

Photo: Jackf/Adobe

Cook’s Note: To cube an avocado, slice it in half and remove the pit, then use your paring knife to cut the flesh into cubes while still in the shell. Use a spoon to scoop out the cubes.

Nutrition info Butter Lettuce, Avocado & Shrimp with Honey-Soy (per serving): Calories 450; Fat 34 (Sat. 5g); Chol 145mg; Sodium 650mg; Carb 19g; Fiber 4g; Sugar 13g; Protein 18g

Minty Orzo Salad with Grilled Beef

Photography Terry Brennan, Food Styling Lara Miklasevics

Hungry for More?

Check out this orzo salad for a cool meal idea plus find links there to six more salads that I have highlighted on this site.

• Minty Orzo Salad with Grilled Beef Recipe
This whole-meal pasta salad brings flavors of hummus and tabbouleh together—plus six more meal and side-salad recipes to enjoy at home or on a picnic

• For additional whole-meal salad recipes plus grilling ideas, a culinary road trip, and more, you can pick up a complimentary copy of the Real Food summer issue at your local Lunds & Byerlys.

Facebook Comments

Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine, and spirits. She rarely meets a chicken she doesn’t like, and hopes that her son, who used to eat beets and Indian food as a preschooler, will one day again think of real food as more than something you need to eat before dessert and be inspired by his younger brother, who is now into trying new foods.