The avocado in this salad, melds with the lemon juice, garlic, and olive oil and makes a lovely creamy dressing. The tomatoes add a little color and juicy freshness along with the herbaceous taste of cilantro. The best avocado for this salad is the Haas, or something similar, but I find that the Fuerte avocados are a little too watery and not as creamy. This salad is very refreshing on a hot summer day. When you get a hankering for summer in the dead of winter, thanks to quality frozen seafood, avocados and tomatoes being readily available in supermarkets, you can still make this salad, all though it won't be nearly as good during summer time!
Recipe:
1 lb. medium size cooked shrimp deviened, tails off
2 large ripe avocados cut into 3/4" chunks
1 c. ripe tomatoes chopped into 3/4" chunks
1/4 c. fresh lemon juice
1/2 c. extra virgin olive oil
2 cloves garlic smashed and chopped fine
2 stalks of spring onion finely sliced
1/4 c. fresh cilantro finely sliced
1 tsp. salt [to taste]
1/2 tsp. pepper [to taste]
Place avocados, tomatoes, spring onions, garlic and cilantro into a mixing bowl. Add lemon juice, olive oil, salt pepper, and toss with veggies. Add the shrimp and toss again. Serve immediately or set in the fridge to marinate for a few hours.
Yields 6 to 8 servings
2 large ripe avocados cut into 3/4" chunks
1 c. ripe tomatoes chopped into 3/4" chunks
1/4 c. fresh lemon juice
1/2 c. extra virgin olive oil
2 cloves garlic smashed and chopped fine
2 stalks of spring onion finely sliced
1/4 c. fresh cilantro finely sliced
1 tsp. salt [to taste]
1/2 tsp. pepper [to taste]
Place avocados, tomatoes, spring onions, garlic and cilantro into a mixing bowl. Add lemon juice, olive oil, salt pepper, and toss with veggies. Add the shrimp and toss again. Serve immediately or set in the fridge to marinate for a few hours.
Yields 6 to 8 servings