Ingredients
-
-
2
-
2
-
1 1/2
-
1
-
1/2
-
1/2
-
1/4
-
5
-
-
24
-
2
-
6
-
3
-
6
Directions
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!
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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. |
