Shrimp Bulgur Salad With Avocado Relish and Chipotle Dressing

Recipe by KateL
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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