This filling salad features crisp lettuce, crunchy radishes, sweet corn, black beans and seared shrimp topped with a creamy green goddess dressing. An avocado stands in for the oil in the dressing, making it luscious and thick. Plus, green goddess is a great way to use up extra herbs you may have on hand.
You’ll probably have leftover dressing, which can be used as a dip for vegetables or on sandwiches.
Storage: Refrigerate the dressing for up to 4 days.
Ingredients
Servings: 4 (makes about 14 cups salad)
Directions
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Step 1
Make the dressing: In a blender, combine the basil, cilantro, parsley, avocado, garlic, water, vinegar, honey and salt, and puree until smooth. Taste, and season with additional salt and/or vinegar if needed. You should have about 1 3/4 cups.
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Step 2
Make the shrimp: Pat the shrimp dry, and season generously with salt and pepper all over. In a large (12-inch) skillet over medium heat, heat the oil until shimmering. Working in batches, if needed, so the shrimp don’t steam, sear the shrimp until pink and firm to the touch, about 2 minutes per side. Transfer the cooked shrimp to a plate and repeat with the remaining shrimp, if needed.
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Step 3
Make the salad: Divide the romaine, corn, radishes and black beans among four bowls. Top each bowl with the shrimp and drizzle with about 1/4 cup of dressing on each portion. Serve immediately, with additional dressing on the side.
Substitutions
Using fresh corn? >> You’ll need about 3 ears.
White wine vinegar >> rice vinegar or champagne vinegar.
Honey >> maple syrup or agave.
Romaine >> your favorite salad greens.
Basil, cilantro, and parsley >> two out of three or even just one; or substitute chives or chervil for any of the three.
Avocado >> 1/2 cup mayonnaise (use regular or vegan, and lower the water to 1/4 cup).
Shrimp >> chicken, tofu or just skip them!
Black beans >> kidney beans.
Additional toppings to consider >> thinly sliced scallions, crushed tortilla chips, sliced pickled jalapeños and/or extra chopped cilantro.
