Shrimp Apple-Tomato Salad

Shrimp Apple-Tomato SaladDifficulty: Medium

Category: Salad; Main Dish

Time: 30 minutes

Servings: 4




-1/2 cup(s) packed fresh cilantro leaves
-1/2 cup(s) Greek yogurt
-1/4 cup(s) veganaise (can find at Whole Foods Market)
-4 tablespoon(s) fresh lemon juice
-1 tablespoon(s) red wine vinegar
-Sea salt & Freshly ground pepper
-1 pound(s) shelled, deveined shrimp (26- to 30-count)
-1 tablespoon(s) extra-virgin olive oil
-1 teaspoon(s) ground coriander
-2 romaine lettuce hearts, chopped
-1 pint(s) cherry tomatoes, cut in half
-1 Granny Smith apple, cut into 1/4-inch sticks


If using bamboo skewers, soak skewers in water at least 30 minutes. Prepare outdoor grill for direct grilling on medium-high. In blender, puree cilantro, sour cream, veganaise, 2 tablespoons lemon juice, vinegar, 1/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper; set dressing aside. In large bowl, combine shrimp, oil, coriander, remaining 2 tablespoons lemon juice, 1/8 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, tossing until well coated. Thread shrimp, 1/2 inch apart, on skewers. Grill 3 to 4 minutes or until shrimp just turn opaque, turning over once. Transfer to plate. In another large bowl, toss lettuce with half of dressing until well coated. Divide among 4 serving plates. In same bowl, toss tomatoes and apple with half of remaining dressing until well coated; place on lettuce with shrimp. Drizzle with remaining dressing.


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