Best 3 California Style Chopped Salad With Shrimp Recipes

**California-Style Chopped Salad with Shrimp: A Delightful Fusion of Flavors and Textures**

Indulge in the vibrant flavors and textures of the California-style chopped salad with shrimp, a dish that embodies the essence of healthy and delectable cuisine. This refreshing salad combines a symphony of crisp chopped vegetables, succulent shrimp, tangy dressing, and the crunch of toasted walnuts. With its vibrant colors and diverse ingredients, this salad offers a delightful symphony of flavors and textures that will tantalize your taste buds. This article provides two variations of this vibrant salad: the classic California-style chopped salad with shrimp and a vegan version for those with dietary preferences. Both recipes offer a step-by-step guide, ensuring you can easily recreate this culinary masterpiece in your own kitchen.

Let's cook with our recipes!

CHOPPED SHRIMP SALAD WITH LEMON VINAIGRETTE

This light and healthy shrimp salad is made with poached shrimp, fresh herbs, avocado, Romaine lettuce, plenty of veggies, and the best lemon vinaigrette. Easy and delicious.

Provided by Kristen McCaffrey

Categories Dinner Lunch Salad

Time 20m

Yield 4

Number Of Ingredients 20

Ingredients

1 lb shrimp
4 cups water
2 tbsp Old Bay seasoning
1 lemon, halved
6 cups romaine lettuce, chopped
1 avocado, chopped
1 carrot, chopped
2 radishes, chopped
1/4 red onion, chopped
1/4 cup basil, chopped
1/4 cup mint, chopped
1/4 cup parsley, chopped
2 tbsp dill, chopped
2 tbsp chives, chopped
3 tbsp olive oil
2 tbsp lemon juice
1/2 tsp lemon zest
1 tsp sugar (leave out for low carb/Paleo/Whole30)
1/2 tsp Dijon mustard
Salt and pepper

Steps:

Add the water and Old Bay seasoning to a pot. Squeeze in the lemon juice and add the 2 lemon halves to the pot. Season with salt and pepper. Bring to a boil and let simmer for 5 minutes. Add the shrimp and simmer for 5 minutes or until cooked through and opaque. Remove from liquid and chill. Roughly chop when ready to serve.
Prepare all the vegetables and toss together.
Make the dressing by combining the olive oil, lemon juice, lemon zest, sugar, Dijon mustard, salt, and pepper.
Add the shrimp to the salad and toss with dressing. Season with salt and pepper as needed.

Nutrition Facts : ServingSize 2.5 cups, Calories 300 cal, Carbohydrate 11 g, Fat 18 g, Protein 25 g, Fiber 6 g, SaturatedFat 3 g, Cholesterol 183 mg, Sodium 176 mg, Sugar 3 g

CAESAR SALAD WITH SHRIMP

Caesar Salad with Shrimp image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

1/2 loaf crusty French bread, cubed
1/4 cup store-bought garlic olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup store-bought garlic olive oil
4 oil-packed anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
Juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1 1/2 avocados
1/2 lemon, plus additional lemon juice for the avocado
3 romaine lettuce hearts, trimmed and quartered lengthwise
1 1/2 pounds 16-20 count cooked shrimp, shells and tails removed
1/2 cup Parmesan shavings
1/4 cup fresh flat leaf parsley leaves

Steps:

For the garlicky croutons: Preheat the oven to 250 degrees F.
Spread out the bread cubes in a single layer on a baking sheet. Drizzle with the garlic oil and sprinkle with salt and pepper. Bake, tossing the croutons once halfway through, until crisp, about 25 minutes. Set aside and cool completely.
For the Caesar dressing: Put the garlic oil in a blender. Add the anchovies, mustard, vinegar, Worcestershire sauce, lemon juice, salt and pepper. Blend until smooth. Add the Parmesan and give it a quick blitz. (You want to retain some of the texture of the cheese.)
For the salad: Peel and pit the avocados, then slice lengthwise into spears and sprinkle with some lemon juice to prevent browning. Set aside.
Arrange the romaine in a line on a platter with the inside of each quarter-head of lettuce facing upward. Drizzle the dressing over the lettuce, allowing it to seep into the layers of leaves. Arrange the shrimp on top, along with the croutons. Scatter the cheese shavings and parsley leaves over the top. Squeeze the lemon half over the whole platter and serve.

TRICOLORE CHOPPED SALAD

Tricolore Chopped Salad image

Provided by Giada De Laurentiis

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1/4 cup mascarpone cheese, at room temperature
1 teaspoon walnut oil
1/4 teaspoon kosher salt
Pinch of freshly ground black pepper
6 tablespoons crumbled gorgonzola cheese
1 small head radicchio, thinly shaved (about 2 cups)
3 small heads endive, thinly sliced (about 1 cup)
1/2 bunch Tuscan kale, thinly sliced (about 2 cups)
4 Medjool dates, pitted and chopped
1/2 cup walnuts, toasted and roughly chopped
8 thin slices prosciutto
Shaved gorgonzola cheese, for topping

Steps:

Make the dressing: In a medium bowl, whisk the vinegar, olive oil, mascarpone, walnut oil, salt and pepper. Using a rubber spatula, fold in the crumbled gorgonzola. Let the dressing sit at room temperature for 10 minutes to let the flavors mingle, or refrigerate until ready to use.
Make the salad: In a large bowl, combine the radicchio, endive, kale, dates and toasted walnuts. Add the dressing and toss gently until evenly coated. Ribbon the prosciutto on a serving platter and mound the salad on top. Top with shaved gorgonzola.
To make shaving the gorgonzola easier, freeze a piece of the cheese for at least 2 hours, then use a vegetable peeler to shave some over the salad.

Tips:

Choose fresh and ripe vegetables: The quality of your vegetables will greatly impact the taste of your salad, so make sure to select fresh, ripe, and vibrant produce.
Chop your vegetables evenly: This will ensure that they cook evenly and have a consistent texture.
Use a variety of vegetables: This will add flavor, color, and texture to your salad.
Don't overcook the vegetables: You want them to be tender-crisp, so cook them just until they are heated through.
Use a light dressing: A heavy dressing will weigh down the salad and make it less refreshing.
Serve the salad immediately: This will prevent the vegetables from becoming soggy.

Conclusion:

This California-style chopped salad with shrimp is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is packed with fresh vegetables, flavorful shrimp, and a light and tangy dressing. The salad is also easy to make and can be tailored to your liking. So next time you are looking for a healthy and satisfying meal, give this salad a try.