shrimp, avocado and tomato salad
(8 ratings)
This recipe makes a great lunch entree or can be served as a salad. Recipe is originally from Williams-Sonoma.
(8 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
5 Min
method
Stove Top
Ingredients For shrimp, avocado and tomato salad
- VINAIGRETTE
-
2 Tbspfresh lime juice
-
2 tspground cumin
-
1 1/2 tspgrated lime zest
-
1 tspminced garlic
-
1/2 tspdijon mustard
-
1/2 tspsalt
-
1/4 tspground black pepper
-
5 Tbspolive oil
- FOR THE SALAD
-
24 lgshrimp in the shell (1 - 1 1/4 pounds)
-
2ripe avocados
-
6 smtomatoes (yellow or red or a combination of the two)
-
3 Tbspfresh cilantro, chopped
-
6 cmixed salad greens
-
ground black pepper
How To Make shrimp, avocado and tomato salad
-
1To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
-
2To 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.
-
3Meanwhile, 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.
-
4Place 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Shrimp, Avocado and Tomato Salad:
ADVERTISEMENT