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Shrimp And Avocado Salad With Lemon And Cilantro

Diet.Guru's picture
Ingredients
  Shrimp 3 Pound, peeled and deveined (Medium Or Large)
  Haas avocados 8 Small, halved and pitted
  Red bell peppers 2 Medium, cut into 1/4-inch dice for 2 cups
  Shallots 2 , finely chopped 1/3 cup
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), minced for 1 teaspoon
  Salt 1 1⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Baby spinach leaves 1 Tablespoon
  Lemon wedges 4 (For Serving)
Directions

1. Bring a large pot of salted water to a boil over medium-high heat. Add shrimp and simmer until opaque, 3 to 5 minutes. Drain and rinse under cold running water. Transfer to a large bowl.
2. Scoop avocado flesh from shells and coarsely chop; reserve shells. Add avocado, bell peppers, and shallots to shrimp; mix gently.
3. Whisk together lemon juice, vinegar, cilantro, garlic, salt, and pepper in a small bowl. Drizzle in olive oil, whisking constantly. Pour over shrimp-avocado mixture and mix gently to combine.
4. Line plates with spinach leaves. Set 2 avocado shells on each plate; spoon salad mixture into shells, allowing excess salad to spill onto plates. Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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