Herbed Shrimp and Avocado Salad
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Ingredients
- 7 large shrimp peeled, deveined and cut in half, lengthwise
- 1/2 small tomato, diced
- 1/2 small avocado, diced
- butter lettuce, 4 leaves
- sea salt
- pepper
- herb dressing, 3 tsp
- cilantro
- chives
- green onion/scallion
- dill
- olive oil
- juice of one lime
- crushed red pepper
- salt
- pepper
To prepare herb dressing:
in a food processor, or by hand (in which case, finely chop all herbs), combine cilantro, chives, green onion/scallion, dill and crushed red pepper with olive oil, lime juice. salt and pepper to taste.
refrigerate 30 minutes to overnight in order to meld flavors.
To prepare salad:
place peeled and deveined shrimp in boiling water. remove from boiling water when shrimp turns opaque. refrigerate.
wash and pat dry 4 leaves of butter lettuce. set aside.
combine herb dressing, halved shrimp, and tomato. season with sea salt and pepper.
to shrimp mixture, stir in avocado before serving.
spoon mixture onto butter lettuce leaves.
serves 2.
TIP: 1. Butter lettuce is also called Boston or Bibb lettuce. For this recipe, any type lettuce works. 2. Frozen, pre-cooked shrimp may also be used to cut down preparation time. 3. Herb dressing can also be used as a marinade for chicken, fish and meat.
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kellykamay saysMmmm..shrimps
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annie saysmmm.. the kind of recipe most people wouldn't bother posting. Not sure about the tomato though.. Wouldn't it bleed all over the salad?
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worldpeas saysnope. i don't use overripe tomatoes. if it's way too juicy, you can always squeeze the seeds out before cutting it up. the tomatoes add a little natural sweetness but it's a salad, so you can pretty much do whatever you want lol
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aberweger saysoh.. you're great.. you cook what I looove! :)
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I love butter lettuce's texture, but for presentation, perhaps the cup-shaped Little Gem lettuce would be nice too.