Shrimp, Strawberry & Avocado Salad

Active Time: 10 minutes • Total Time: 10 minutes

Yields: 4 Servings

Comments Rating 0 (0 reviews)
Print Recipe


  • SALAD:
  • 2 tablespoons capers
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola oil, divided
  • 3/4 pound shrimp, peeled & deveined
  • 4 ounces Fresh Organic Baby Arugula
  • 2 cups strawberries
  • 1 large avocados
  • 3 small purple heirloom carrots, sliced lengthwise
  • Parmesan cheese shavings
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup fresh parsley leaves, loosely packed
  • 1 leek stalk, sliced and cleaned, roots removed
  • 2 Earthbound Farm Organic Garlic cloves, smashed
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons whole milk
  • 1 tablespoon tahini
  • 2 tablespoons olive oil
  • 1 anchovy fillet
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper, to taste

Alana over at Fix Feast Flair, a cooking lifestyle blog based in Los Angeles that shares “stories about coming together around the table, be it cooking, baking, dining or nerding out on provisions” shares this amazingly satisfying and colorful salad that is inspired by what’s available right now at her local farmers market. Let’s just say we’re nerding out about how delicious this salad is!

Rinse capers and pat dry with a paper towel.

Heat 1 tablespoon of olive oil with 1 tablespoon of canola in a skillet set over medium-high heat until it shimmers.

Add the capers and cook for about 2 minutes or until they light brown and dry. Remove with a slotted spoon and transfer to a paper towel lined plate.

Meanwhile, salt and pepper both sides of the shrimp.

Add the remaining oils and heat until shimmering. Cook shrimp, in batches if necessary until cooked through, about a minute and a half on each side. Remove from pan with slotted spoon and set on plate to cool slightly.

To assemble, start with greens and top with strawberries, avocado, carrots, shrimp, capers, and parmesan.

For dressing, blend all ingredients except salt and pepper in a blender until smooth.

Season with salt and pepper to taste.

Transfer to a container with a lid and chill in fridge until ready to use.

When ready to eat, dress salad with green goddess dressing and toss gently.

Serve and enjoy!

Review Recipe

Your email address will not be published. Required fields are marked *