Shrimp Avocado Salad Recipe
This shrimp avocado salad has all of the best flavors of summer. Loaded with avocado, cucumbers, tomatoes and corn all over a bed of bright romaine with a light cilantro dressing.
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.comIngredients
- 1/2 lb 3 to 4 medium Roma tomatoes, chopped
- 1/2 English cucumber or 3 smaller garden cucumbers (sliced)
- 1/2 medium red onion (thinly sliced)
- 2 avocados (peeled, pitted and sliced)
- 1 cup corn kernels (from 2 fresh cobs or canned drained corn)
- 1 medium romaine lettuce (5 to 6 cups chopped)
- 2 Tbsp unsalted butter
- 1 lb large raw shrimp (peeled and deveined)
- 1 tsp cajun spice
- 2 cloves garlic (pressed)
- Pinch salt
- 3 Tbsp olive oil (mild or extra virgin)
- Juice of 1 large lemon (about 3 Tbsp (it's ok to sub lime juice))
- 1/2 bunch cilantro ((1/2 cup chopped))
- 1 tsp sea salt or 3/4 tsp table salt
- 1/8 tsp freshly ground black pepper
Steps
Place shrimp medium bowl, sprinkle with 1 tsp cajun spice, 2 pressed garlic cloves and a pinch of salt and stir to combine.
Heat large non-stick pan over medium high heat. Swirl in 2 Tbsp butter. Once butter stops sizzling, add shrimp in a single layer and sauté about 2 min without disturbing. Flip shrimp over and sauté another minute or just until cooked through. Don't overcook shrimp or they can become rubbery. Remove to a plate and set aside to cool.
Chop, rinse and spin dry romaine lettuce. Line the bottom of a large salad platter/bowl with 5 to 6 cups of chopped romaine lettuce. Add remaining salad ingredients and shrimp in rows on top of romaine.
To make the dressing, in a small bowl, whisk together dressing ingredients. Drizzle dressing over the salad then toss to combine and serve.
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