Shrimp, Avocado and Tomato Salad

Daily Inspiration S

By
@DailyInspiration

This recipe makes a great lunch entree or can be served as a salad.

Recipe is originally from Williams-Sonoma.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

30 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

VINAIGRETTE

2 Tbsp
fresh lime juice
2 tsp
ground cumin
1 1/2 tsp
grated lime zest
1 tsp
minced garlic
1/2 tsp
dijon mustard
1/2 tsp
salt
1/4 tsp
ground black pepper
5 Tbsp
olive oil

FOR THE SALAD

24 large
shrimp in the shell (1 - 1 1/4 pounds)
2
ripe avocados
6 small
tomatoes (yellow or red or a combination of the two)
3 Tbsp
fresh cilantro, chopped
6 c
mixed salad greens
ground black pepper

Directions Step-By-Step

1
To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
2
To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein the shrimp and place in a large non-aluminium bowl. Add half of the vinaigrette to the shrimp, toss well and let stand for 10 minutes.
3
Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes and cilantro to the shrimp and toss gently.
4
Place the salad greens in a separate bowl. Whisk remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

About this Recipe

Course/Dish: Other Salads, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy