Shrimp & Avocado Salad
Cabin fever strikes again! This time, I’ve paired shrimp with avocado and mango to escape the winter blues. This salad is refreshing for the tongue and for the eyes…and with the protein and calcium from the shrimp, the antioxidants from the mangoes, the fiber and good fat from the avocadoes, and the omega-3s from the mâche (the type of baby greens I chose), it gets top marks for nutrition as well.
For the dressing:
Mix 1/4 cup of olive oil with 1 T. balsamic vinegar and 1 T. lemon juice. Add about 2 T. minced onions and stir. Sprinkle in a bit of salt and pepper, then stir again and set aside for 30 minutes. Note: this amount serves two people. Alter the recipe to account for the number of guests at your table. And don’t worry about using it all–if you make too much, you can store it in the refrigerator for several days.
For the salad:
Pre-cooked and peeled shrimp (figure on 6-8 shrimp per person)
1 avocado, sliced (cut in half, remove pit, peel away skin, and slice into long strips)
1 mango, cut into small chunks
Mâche
When the dressing is ready, rinse shrimp well and let drain while you prepare the mango and avocado. Scatter mâche onto plate(s), then add avocado strips in a wheel pattern. Place shrimp between “spokes” and top with mango chunks. Spoon dressing over salad, taking care to distribute the onion evenly.
Enjoy!
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This dish looks great!