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×A recipe by coffeebean.
$4.07 per serving
1 likes
Ready in 25 minutes
Spoonacular Score: 75% 
Need a gluten free, dairy free, and pescatarian main course? The "Even my picky bf will eat it" Salad could be a great recipe to try. This recipe makes 2 servings with 689 calories, 29g of protein, and 49g of fat each. For $4.07 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user coffeebean. If you have tabasco sauce, romaine lettuce hearts, cashews, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 25 minutes. Users who liked this recipe also liked Dragon Salad - Couscous Summer Salad, Seared Ahi Tuna Salad, and Japanese Salad Dressing.
Salad can be paired with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Buena Vista Carneros Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
There's no doubt about the appellation here. The aromas are a combination of lemon drop, green apple, orange blossom, clove, hazelnut screaming Carneros from start to finish. The flavors are lemon lime, apple, pear fruit driven with racy acidity and rich lemon cream and subtle vanilla/spice, which adds more texture. Our 2004 Carneros Chardonnay beautifully conveys site, variety and vintage.
» Get this wine on Amazon.com
1. Wash and cut romaine lettuce and divide between two bowls.
2. Chop bell pepper and spread evenly between the two salads.
3. Make the dressing by blending the ripe avocado with the lime juice, Tabasco, cilantro, 2 tablespoons olive oil, and water (start with 1/4 cup and add more until the desired consistency is reached. We kept it pretty thick.) Season with salt and pepper to taste.
4. Heat a skillet over medium heat. Add the remaining tablespoon oil. Then add the minced garlic. Once the garlic is fragrant, add the shrimp.
5. Once the shrimp is cooked through, add it to the salads. Divide the dressing between the two salads too. Sprinkle cashews on top if desired.
6. Serve with tortilla chips.
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gluten-free
dairy-free
pescetarian
