Chopped Salad with Shrimp and Lime-Buttermilk Dressing

Chopped Salad with Shrimp and Lime-Buttermilk Dressing


  • 3/4 cup buttermilk
  • 1 avocado, halved, pitted, and peeled
  • 1 teaspoon lime zest, plus 1/4 cup lime juice (from 2 limes)
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound medium shrimp, peeled and deveined
  • 3 hearts romaine lettuce, coarsely chopped
  • 1/2 cup pepitas (pumpkin seeds), toasted
  • 1/2 cup fresh cilantro leaves


  1. 1. In a blender, combine buttermilk, avocado, lime zest and juice, and 2 tablespoons water. Blend until smooth, 20 seconds. Season dressing to taste with salt and pepper. In a large skillet, heat oil over medium-high. Season shrimp with salt and pepper. Cook until opaque throughout, about 3 minutes, flipping once. In a large bowl, toss together romaine, pepitas, cilantro, shrimp, and 1 cup dressing until combined and serve immediately.

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