Shrimp Salad Cucumber Noodle Caesar

By Pollin

Ingredients

• For the shrimp and salad:
• 6 cups chopped romaine lettuce
• 1 English seedless cucumber, Blade A, noodles trimmed
• 2 tablespoons extra virgin olive oil
• 1 pound medium shrimp, deveined, shells on
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 avocado, peeled, pitted, sliced thinly
• For the Caesar dressing*:
• 1/2 cup plain nonfat Greek yogurt
• 1/4 cup grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons Worcestershire sauce
• 1 clove garlic, pressed
• 1 teaspoon Dijon mustard
• 3 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon sea salt
• pinch of black pepper
• optional: 2 anchovy fillets, mashed (or 2 teaspoons anchovy paste)
• or use your favorite bottled Caesar dressing.

Details

Servings 4
Adapted from inspiralized.com

Preparation

Step 1

Place all of the ingredients (including the anchovy, if using) for the dressing into the bottom of a large bowl and whisk together. Taste and adjust, if necessary. Add in the romaine lettuce and cucumber noodles and toss to combine.
In a medium bowl, toss together the oil with the shrimp. Season with garlic powder, salt and pepper and stir to combine.
Place a large skillet over medium-high heat. Once pan is hot, add in the shrimp and cook for 2-3 minutes, flip, and cook another 2 minutes or until c-shaped and opaque. Remove from heat.
Divide the salads onto plates and top each with shrimp and avocado slices. Serve immediately.