The Stove
Shrimp Avocado Salad
A very satisfying and insanely good shrimp and avocado salad.
Ingredients · Servings 4
- 1/2 pound shrimp/prawns - about 1/4 kg (raw. peeled and deveined)
- 1 head romaine lettuce or green leaf lettuce - chopped
- 2 ripe avocados - chopped
- 1 large roma tomato
- 1/4 small onion - chopped
- 1/2 large cucumber - chopped
- 2 freshly boiled corn on the cob - corn cut out from cob
- 1/4 teaspoon ground white pepper/ black pepper
- Pinch of salt
- 1 tablespoon extra virgin olive oil
- 1 lime
- 1/2 orange
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black/white pepper
- 4 sprigs cilantro or parsley - chopped
Method · 20 min
- Cook the shrimp. Season the shrimp with salt and white pepper. Place oil in a skillet and heat on high heat for 2 minutes. Add the shrimp and let it cook for 2 minutes on each side. Remove and set aside.
- Place lettuce, tomatoes, avocado, corn, corn, onion and shrimp in a salad bowl.
- Make the dressing. Squeeze the juice out of the lime and lemon into a bowl. Add the cilantro or parsley, extra virgin olive oil, salt and pepper. Use a fork to mix everything together. Taste to ensure that the seasoning is according to taste. If you desire, add more salt and pepper.
- Pour the dressing over the salad. Toss to combine then serve.
The citrus dressing gives it a slightly sweet and tangy taste that is to die for. This salad feeds 2 people as a complete meal or 4 people as an appetizer.
Season the shrimp with salt and white pepper. Place oil in a skillet and heat on high heat for 2 minutes. Add the shrimp and let it cook for 2 minutes on each side.
Place lettuce, tomatoes, avocado, corn, corn, onion and shrimp in a salad bowl. Squeeze the juice out of the lime and lemon into a bowl. Add the cilantro or parsley, extra virgin olive oil, salt and pepper.
Taste to ensure that the seasoning is according to taste.