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Bay Shrimp and Avocado Salad
Bay Shrimp and Avocado Salad
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Prep Time:
10 minutes
Total Time:
10 minutes
Delicious shrimp and avocado salad with tangy vinaigrette.
Ingredients:
  • 1/4 cup of white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 green onion, thinly sliced
  • Pinch of salt
  • 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped
  • 3 ripe avocados
  • Lettuce - preferably butter lettuce or red leaf lettuce
  • Optional
  • 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios
  • 1 tablespoon chopped cilantro
  • Lemon slices for garnish
Instructions:
  • Combine the oil, vinegar, chopped green onion, and salt in a medium bowl, then mix in the shrimp until evenly coated with the dressing.
  • - Lay out lettuce leaves on separate plates. - Halve two avocados, discard pits, and scoop out in one piece. - Place avocado halves on lettuce-lined plates. - Peel and dice the remaining avocado, then combine with shrimp.
  • Top a creamy avocado with the succulent shrimp mixture. Add a crunchy sprinkle of nuts and fresh cilantro, if desired. Serve with a side of zesty lemon slices for an elegant touch.

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