0 0
Shrimp, Avocado And Tomato Salad

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 tablespoons lime juice
2 teaspoons cumin ground
1 1/2 teaspoons grated lime zest
1 teaspoon garlic minced
1/2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil
24 large shrimp in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes yellow or red or a combination of the two
3 tablespoons fresh cilantro chopped
6 cups mixed salad greens

Nutritional information

245.3
Calories
195 g
Calories From Fat
21.7 g
Total Fat
3 g
Saturated Fat
30.2 mg
Cholesterol
345.4mg
Sodium
10.5 g
Carbs
5.7 g
Dietary Fiber
3 g
Sugars
5.6 g
Protein
201g
Serving Size (g)
6
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Shrimp, Avocado And Tomato Salad

Features:
    Cuisine:

    Use 3/4 teaspoon or less of the Cumin. 2 teaspoons has to be way too much. Read reviews.

    • 53 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Shrimp, Avocado and Tomato Salad,This is a Williams-Sonoma recipe which can be served as a salad or a light lunch. The dressing can be made up to 2 hours ahead.,Use 3/4 teaspoon or less of the Cumin. 2 teaspoons has to be way too much. Read reviews.,Made this last night. Generally I like a little extra dressing but this recipe is just the right amount so I don’t suggest adjusting that. Also, the opening statement said it was a great side or lunch serving so I made 3 servings for 2 adults for dinner. 2 portions were definitely enough for these 2 “healthy” eaters! I only put about 3/4 teaspoon of cumin in it and if I make it again I’ll probably put slightly LESS. I’m certain I would not have liked this as much as I did had used the full 2 teaspoons. I don’t think I could have eaten it. It took me more than 30 minutes to make so for that reason I will put it on my “maybe” list but the favors were great. My mate loved it!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    To Make the Vinaigrette, Whisk Together the Lime Juice, Cumin, Lime Zest, Garlic, Mustard, Salt and Pepper. Whisk in the Olive Oil. Set Aside.

    2
    Done

    to 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 and Place in a Large Non-Aluminum Bowl. Add Half of the Vinaigrette to the Shrimp, Toss Well, and Let Stand For 10 Minutes.

    3
    Done

    Meanwhile, 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.

    4
    Done

    Place the Salad Greens in a Separate Bowl. Whisk the 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.

    Avatar Of Jenna Bailey

    Jenna Bailey

    Burger boss crafting juicy and flavorful burgers with unique toppings.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Kittencals Sausage Sawmill Gravy With
    previous
    Kittencals Sausage Sawmill Gravy With
    Featured Image
    next
    Chicken Casserole Ole
    Kittencals Sausage Sawmill Gravy With
    previous
    Kittencals Sausage Sawmill Gravy With
    Featured Image
    next
    Chicken Casserole Ole

    Add Your Comment

    two × two =