Shrimp and Avocado Salad With Gazpacho Vinaigrette

Name: Shrimp and Avocado Salad With Gazpacho Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 medium shrimp, shelled and deveined; dry white wine to cook the shrimp; 5 ripe garden tomatoes, peeled, seeded, and cut into chunks; 1 small white onion, cut into chunks; 2 garlic cloves, peeled and halved; 3 small japanese cucumbers, cut into chunks (or 1 English cucumber); ½ cup finely diced red and green bell pepper; 3 tablespoons finely diced red onions; ½ cup fruity olive oil; 5 tablespoons red wine vinegar (or a combination of sherry and red wine vinegars); salt, pepper; 2 cups mixed salad greens; 2 avocados

Servings: persons

20 medium shrimp, shelled and deveined
dry white wine to cook the shrimp
5 ripe garden tomatoes, peeled, seeded, and cut into chunks
1 small white onion, cut into chunks
2 garlic cloves, peeled and halved
3 small japanese cucumbers, cut into chunks (or 1 English cucumber)
½ cup finely diced red and green bell pepper
3 tablespoons finely diced red onions
½ cup fruity olive oil
5 tablespoons red wine vinegar (or a combination of sherry and red wine vinegars)
salt, pepper
2 cups mixed salad greens
2 avocados

1
Heat just enough wine to cover the shrimp o simmering in a saute pan.
2
Add the shrimp, cover, and gently simmer until cooked through, 2-4 minutes, depending upon the size of the shrimp.
3
Drain and chill the shrimp .
4
Puree about 1/3 the tomatoes in a food processor and pour into a mixing bowl.
5
Pulse the remaining tomatoes so they are chunky.
6
Add the tomato chunks to the puree.
7
Add the white onion and garlic to the processor and process until completely liquified, adding a little of the vinegar if necessary.
8
Add to the tomatoes.
9
Pulse the cucumbers in the processor until finely chopped and add to the tomato mixture.
10
Add the diced bell peppers, red onion, olive oil, and vinegar to the tomato mixture.
11
Stir well but gently, adjust seasonings.
12
Refrigerate the vinaigrette for 1 to 24 hours.
13
To serve, make a bed of greens on each of four salad plates.
14
Pit and peel the avocados and cut into chunks.
15
Add the avocado and shrimp to the greens.
16
Ladle a generous amount of gazpacho vinaigrette over each salad and serve at once with crusty bread.

789

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 20 medium shrimp, shelled and deveined, dry white wine to cook the shrimp, 5 ripe garden tomatoes, peeled, seeded, and cut into chunks, 1 small white onion, cut into chunks, and more.

Yes, Shrimp and Avocado Salad With Gazpacho Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp and Avocado Salad With Gazpacho Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions