Shrimp and Avocado Salad
If you prefer a chilled salad dressing; make ahead and refrigerate in a large cruet or lidded glass jar for about 45 minutes before preparing the salad ingredients.
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/3 cup lime juice
- 1/3 cup green onion, finely chopped
- 3 Tbsp. fresh cilantro, finely chopped
- 3 Tbsp. white wine vinegar
- 2 Tbsp. fresh parsley, finely chopped
- 2 Tbsp. jalapeno pepper, seeded and finely chopped, or less to taste
- 1-1/2 tsp. minced garlic
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 head romaine lettuce, torn, base discarded and top 1/4 leafy portions saved for a future salad
- 1/2 lb. cooked cocktail shrimp, rinsed and drained
- 1 medium ripe avocado, seeded and sliced
Directions:
Combine the first 10 ingredients in a blender and pulse until well blended.
Place romaine on plates, top evenly with avocado and shrimp, drizzle with the dressing and serve.
By Deeli from Richland, WA
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By
06/03/2010
Can't wait to try this recipe!
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(Archived Jun 01, 2010)Shrimp and Avocado Salad
Tip: Shrimp and Avocado Salad
This is one of many recipes I got after mother passed away, and one that is made often during summer. Would make a nice holiday salad too.
Ingredients
- 1/4 cup white wine vinegar
- 1/4 grapeseed oil
- 3 cloves garlic, minced
- 1/2 lb. medium shrimp, cooked, peeled, and de-veined
- 2 ripe avocados
- Lettuce (butter or red leaf lettuce)
- 2 Tbsp. chopped roasted walnuts or pistachios
- 1 Tbsp. chopped cilantro
- Lemon slices
Directions
Combine oil, vinegar, and garlic in a bowl. Cut shrimp into 1/2-inch pieces and add to oil mixture. Arrange leaves of lettuce on individual plates.
Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.
Spoon shrimp mixture onto avocado. Sprinkle with walnuts and cilantro. Serve with lemon slices for garnish.
By Connie from Cotter, AR
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