Shrimp and Avocado Salad

2013-09-23
  • Yield : 4 servings
  • Prep Time : 25m
  • Cook Time : 5m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    390 calorie
  • Fat

    27 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    220 milligrams
  • Sodium

    1470 milligrams
  • Carbohydrate

    12 grams
  • Fiber

    7 grams
  • Protein

    26 grams

Ingredients

  • 1/4 cup mayonnaise
  • 2 stalks celery, thinly sliced, plus 3 tablespoons
  • chopped celery leaves
  • 3 tablespoons finely chopped fresh cilantro
  • Kosher salt and freshly ground pepper
  • 1 1/2 limes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 tablespoon vegetable oil
  • 2 hass avocados, diced
  • 1 5-ounce package baby kale salad mix (about 8 cups)
  • 1 small bunch radishes, thinly sliced

Method

Step 1

Preheat a grill or grill pan to medium high.

Step 2

Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.

Step 3

Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.

Step 4

Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

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