Chopped Shrimp Salad with Watercress, Honeycrisp Apple & Sweet Potato

Chopped Shrimp Salad

with Watercress, Honeycrisp Apple & Sweet Potato

2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Iceberg lettuce is perfect for adding extra crunch to a chopped salad like this one. After all, the fun of a chopped salad is the mixing of different textures and flavors all in a single bite. To balance the crunch, we added sweet potato for its creaminess. The slightly sweeter, somewhat floral Meyer lemon helps create a tangy dressing to tie it all together.

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  • Nutrition
    PER SERVING
  • Calories
    665 Cals (est.)
fresh
ingredients
Chopped Shrimp Salad with Watercress, Honeycrisp Apple & Sweet Potato
Title
  • 8 oz Peeled, Deveined Shrimp (Tails Off)
  • 1 Honeycrisp Apple
  • 3 oz Watercress
  • 1 bunch Chives
  • 1 bunch Tarragon
  • 1 stalk Celery
  • 1 clove Garlic
  • ½ head Iceberg Lettuce
  • 1 Meyer Lemon
  • 1 Sweet Potato
  • ¼ cup Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.
Cook the sweet potatoes:
2 Cook the sweet potatoes:
Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.
Cook the shrimp:
3 Cook the shrimp:
In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.
Make the dressing:
4 Make the dressing:
In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.
Chop the shrimp:
5 Chop the shrimp:
When cool enough to handle, chop the cooked shrimp into bite-sized pieces.
Make the salad:
6 Make the salad:
In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!

Tips from Home Chefs

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Chopped Shrimp Salad

Prepare the ingredients:
1 Prepare the ingredients:
Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Peel and medium dice the sweet potato. Roughly chop the lettuce and watercress. Mince the chives and tarragon. Small dice the celery. Peel and mince the garlic, smashing until it resembles a paste. Use a knife to remove the lemon peel and mince the peel to make zest (or use a grater). Cut the lemon in half.
2 Cook the sweet potatoes:
Add the diced sweet potato to the boiling water. Cook 4 to 6 minutes, or until tender and easily pierced with a fork. Drain thoroughly.
Cook the sweet potatoes:
Cook the shrimp:
3 Cook the shrimp:
In a medium pan, heat a little olive oil medium-high until hot. Add the shrimp and season them with salt and pepper. Cook about 30 seconds to 1 minute per side, or until the shrimp are opaque and have just turned pink.
4 Make the dressing:
In a small bowl, combine the mayonnaise, garlic paste, lemon zest, and the juice of half the lemon. Slowly whisk in about 2 tablespoons olive oil until well combined; season with salt and pepper to taste.
Make the dressing:
Chop the shrimp:
5 Chop the shrimp:
When cool enough to handle, chop the cooked shrimp into bite-sized pieces.
6 Make the salad:
In a bowl, combine the lettuce, watercress, celery, apple, cooked sweet potato, chives, tarragon, and chopped shrimp. Add some of the dressing and toss to coat. (You may have extra dressing.) Season the salad with salt and pepper to taste. Divide the salad between 2 bowls or plates. Enjoy!
Make the salad:
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