shrimp, avocado and tomato salad

Name: Shrimp, Avocado and Tomato Salad
Prep time: 30 min
Cook time: 5 min
Yield: 6
Cuisine: American
Ingredients: ## VINAIGRETTE; 2 tablespoon(s) fresh lime juice; 2 teaspoon(s) ground cumin; 1 1/2 teaspoon(s) grated lime zest; 1 teaspoon(s) minced garlic; 1/2 teaspoon(s) dijon mustard; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground black pepper; 5 tablespoon(s) 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 tablespoon(s) fresh cilantro, chopped; 6 cup(s) mixed salad greens; - ground black pepper

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Deep In The Heart of, TX

Updated on Feb 8, 2015

This recipe makes a great lunch entree or can be served as a salad. Recipe is originally from Williams-Sonoma.

Rate

prep time 30 Min

cook time 5 Min

method Stove Top

yield 6 serving(s)

Ingredients

VINAIGRETTE
2 tablespoons fresh lime juice
2 teaspoons ground cumin
1 1/2 teaspoons grated lime zest
1 teaspoon minced garlic
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons 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 tablespoons fresh cilantro, chopped
6 cups mixed salad greens
- ground black pepper

How To Make shrimp, avocado and tomato salad

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.

Step 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.
Step 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.
Step 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.
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