Avocado & Shrimp Salad
I love avocado’s. This one fruit has all the goodness in it; fat, vitamins and deliciousness. They’re great mashed, cubed, sliced, diced and blended smooth. If I could grow my own, I would! However, in South Central Idaho, it’s difficult to grow many things, especially all my favorites.
This Avocado and Shrimp Salad was enjoyed for dinner by my husband and I. He actually put it together, that’s how simple and quick it is. It was just as delicious the next day for my lunch.
Romaine lettuce, bright red cherry tomatoes, limes, cilantro ( you can omit if you don’t like it), a little bit a salt and pepper, chili powder, honey and olive oil. Those few ingredients turn into a stand out meal, just like this. Top with shaved Parmesan Cheese. Enjoy.
Avocado & Shrimp Salad
Ingredients
- 1 LB Peel and deveined Jumbo Shrimp
- Salt
- Pepper
- 2 Limes – Juiced – split use
- 1 Head Romain Lettuce – chopped
- 1 Pint Cherry Tomatoes
- 1 Bunch Cilantro – small – chopped
- 2 Avocados – Peeled and chopped
- 4 TBSP Olive Oil
- 4 TBSP Lime Juice
- 1 Tsp Salt
- 1 Tsp Pepper
- ½ Tsp Chili Powder
- 1 TBSP Honey
Instructions
- Place the Jumbo Shrimp in a large mixing bowl.
- Add a pinch of Salt and Pepper and the juice of one Lime.
- Mix/Toss well to coat all the shrimp.
- Heat a large skillet over Medium High Heat with about 2 TBSP of Olive Oil.
- Cook Shrimp on both sides until done. Remove from skillet and set aside.
- Rinse and dry 1 head of Romaine lettuce and then chop for Salad.
- Place lettuce in a large Serving Bowl.
- Rinse and dry 1 pint of Cherry Tomatoes and then slice in half.
- Add sliced tomatoes to the large serving bowl along with the lettuce.
- Rinse and dry 1 small bunch of Cilantro. Remove the stems and chop.
- And the Cilantro to the Salad in the Large serving bowl.
- Cut 2 avocados in half. Scoop out the avocado from each of the halves of peel.
- Chop avocado and add to the Salad in the large serving bowl.
- In a small mixing bowl or shaker add 1 TBSP of Olive Oil, 4 TBSP Lime Juice, 1 tsp of salt, 1 tsp of pepper, ½ tsp of chili powder ( we use a full tsp for a bit more kick) and 1 TBSP of honey. Mix or shake well. This is the dressing for the salad.
- Add the cooked shrimp to the salad and toss.
- Drizzle the Salad dressing over the salad and serve.
- You can top with shaved parmesan cheese to add a nutty flavor to the salad. It does make the shrimp pop with flavor.