Best Shrimp Bulgur Salad With Avocado Relish And Chipotle Dressing Recipes

SHRIMP BULGUR SALAD WITH AVOCADO RELISH AND CHIPOTLE DRESSING

Steps:

• CHIPOTLE SALAD DRESSING:.
• Place the first 7 ingredients in a blender and blend on high for 1 minute.
• With the blender running, slowly drizzle in oil and blend until emulsified.
• Reserve until needed, in top of double boiler over simmering water.
• SHRIMP BULGUR SALAD:.
• Combine bulgur and water; let stand until bulgur is soft--about 30 minutes. Drain and marinate in Chipotle salad dressing (or French or Catalina salad dressing). Chill.
• Cut 4 rings from green peppers; cut rings in half. Set aside 8 shrimp.
• Chop remaining green pepper and add to the chopped celery. Combine remaining shrimp, chopped green pepper and celery, cooked bulgur and shredded Cheddar cheese. Toss lightly.
• Pack into 4 rice molds or 6-oz ramekins, seal with plastic wrap, and refrigerate until serving.
• AVOCADO RELISH:.
• Place all ingredients in a medium mixing bowl, and carefully fold together with a rubber spatula or wooden spoon. Season, to taste, with salt and pepper.
• Cover with plastic wrap and refrigerate until serving.
• FOR SERVING:.
• Unmold each SHRIMP BULGUR RICE rice mold or ramekin onto salad plate.
• Spoon 1/4 of the AVOCADO RELISH in a circle around each rice mound.
• Pour CHIPOTLE SALAD DRESSING as outer circle.
• Top each mound of SHRIMP BULGUR RICE with 2 half-circles of green bell pepper and 2 reserved shrimp.

SHRIMP SALAD WITH CREAMY AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, drizzle the shrimp with oil, salt, pepper, and oregano. Toss until the shrimp are evenly coated.
• Transfer the shrimp to a roasting tray and spread into one even layer.
• Roast for 6 minutes, until the shrimp have just turned pink.
• For the dressing, place the lime juice, water, avocado, Greek yogurt, salt, and pepper in a blender and blend until smooth. Set aside.
• In a large serving bowl, toss the romaine lettuce, cherry tomatoes, bell pepper, and shrimp until well combined.
• Transfer the salad to serving bowls and drizzle on the avocado dressing.
• Enjoy!

TOMATO, BULGUR AND SHRIMP SALAD

Steps:

• Bring 1 1/2 cups water to boil in medium saucepan. Stir in bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 40 minutes. Drain well. Cool completely.
• Whisk oil, lemon juice, garlic and remaining 2 tablespoons water in large bowl to blend. Add shrimp, tomatoes, cucumber, green onions, basil, mint, dill and bulgur and toss to blend. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)

SHRIMP AVOCADO SALAD

Steps:

• Place first 7 ingredients in a large bowl. Mix lime juice, vinegar, oil and adobo seasoning; stir into shrimp mixture. Refrigerate, covered, to allow flavors to blend, about 1 hour., To serve, gently stir in avocados. Serve over lettuce or in lettuce leaves. Serve with lime wedges.