Shrimp & Tomato Salad with Green Goddess Dressing | Recipe
A simple, healthy salad recipe, featuring roasted shrimp, fresh tomatoes and a quick homemade Green Goddess dressing.
If you are on the hunt for a super simple, great way to keep it healthy this summer, than this salad was practically made for you. First of all, summertime tomatoes are the best. Actually, you know what? I’m going to go ahead and admit something here: I am a total tomato snob, and I’ve just got no time for grainy tomatoes on my salads, or in my sandwiches. I’ve found a couple of varieties that will suffice when it’s not tomato season, but I rarely make tomatoes the star of the show outside of tomato season. In fact, tomato season is pretty much the one good thing about a boiling hot Texas summer. Well that and tans. Tans totally rock.
Summertime tomatoes are so perfect, so bright and beautiful, and other than lettuce, they are the only vegetable you need on this shrimp salad. Whoopsy daisies…wait no, that’s not true. You’ll need an avocado for that scrumptious Green Goddess dressing. Regardless, the point is, this salad is ridiculously simple, and it is also so, so ridiculously delicious.
Earlier I referred to the tomato as the star of the show, but actually, who knows who the real rockstar in this salad is. Is it the bright and vibrant tomato, the perfectly roasted, succulent shrimp or the tangy, smooth Green Goddess dressing? They’re all so yummy, it might prove difficult to chose. But, don’t worry. You don’t have to.
*Side Note: This salad would also make for a lovely hors d'oeuvre. Simply cut the serving portions in half and serve it as a starter to any elegant summer meal.
For the Green Goddess Dressing:
1 1/2 cups buttermilk
1 avocado, plus half of another, cubed
1 bunch scallions, white and light green parts only, chopped
¼ cup parsley, roughly chopped
2 tablespoons Tarragon or White Wine vinegar
1 teaspoon Kosher salt
½ teaspoon Worcestershire Sauce
Generous pinch of black pepper
Add ingredients to a blender and process until smooth.
For the Salad:
1 lb Extra Jumbo (16/20's) Wild-Caught Shrimp, peeled and deveined
1 1/2 tablespoon olive oil
3/4 teaspoon Kosher salt
Generous pinch black pepper
4 Vine-Ripened tomatoes
2 heads Romaine lettuce, rinsed, dried and chopped
Method:
Preheat the oven to 400° and have ready a large rimmed baking sheet (possibly two), lined with nonstick aluminum foil.
Place shrimp in the baking sheet, drizzle with olive oil, salt and pepper. Toss until evenly coated with oil and seasoning and spread apart so that there is at least a small amount of space between each shrimp. If not, transfer half of the shrimp to the second baking sheet.
Bake for 10 minutes, or until the shrimp is pink in color and slightly firm to the touch. Set aside until ready to use.
Slice off the top of the tomatoes about a 1/4" from the stem, and cut in half. Have ready a small bowl, turn over the tomatoes and gently squeeze the seeds into the bowl. Discard of the seeds. Cut each tomato half into 1/2" slices, crosswise.
Place lettuce atop plates or serving platter, top with tomatoes and shrimp, and drizzle with Green Goddess dressing. Season to taste with salt and black pepper, serve and enjoy.
Serves 4-6.
Would pair well with:
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