Shrimp, Avocado And Tomato Salad Recipe

Name: Shrimp, Avocado And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Vinaigrette; 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; For the Salad; 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; ground pepper

Servings: persons

For the Vinaigrette
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
For the Salad
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
ground pepper

1
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
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
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
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.

793

kcal

Calories

Fat

Carbs

146

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: For the Vinaigrette, 2 tablespoons lime juice, 2 teaspoons cumin, ground, 1 1/2 teaspoons grated lime zest, and more.

Yes, Shrimp, Avocado And Tomato Salad 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.

Shrimp, Avocado And Tomato Salad

How did you like this recipe?

Frequently Asked Questions