live off of this Shrimp Avocado Salad. I love avocado, I love shrimp and this
recipe is the perfect refreshing marriage of shrimp and avocado. This Shrimp
Avocado Salad is light, delicious and refreshing and top it all it does not
required any cooking time.
version of Shrimp Avocado Salad is made with fresh shrimp, avocado, red onion,
bell pepper and corn. I used canned corn because it was the winter time, but
roasted corn can also be used during the summer. I tossed my salad in virgin
olive oil, garlic powder, parsley, Dijon mustard, salt and pepper.
2 cup shrimp peeled and deveined (1 teaspoon garlic and salt)
2 avocados cut into large pieces
2 tablespoons diced red onion
1 cup red bell pepper
1 cup sweet corn
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
1 teaspoon parsley chopped
1 teaspoon Dijon mustard
salt and pepper to taste
How to make Shrimp Avocado Salad?
Boiled the shrimp with the garlic and the salt. Let cool down.
Add shrimp, corn, bell pepper, avocado, and onion to a large bowl.
In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.
Warm a large nonstick skillet with oil over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
Prepare all of the salad ingredients and mix in a large salad bow
For the shrimp: Heat the oil in a large pan over high heat. Season the shrimp generously with salt and pepper to taste. Add the shrimp , the garlic, and cook for 3-4 minutes, stirring occasionally until shrimp are pink and opaque.
Stir in the lime juice and cilantro and serve with mango avocado salsa. For the salsa: Combine all of the ingredients in a bowl and serve with the shrimp.