Shrimp & Avocado Salad

The Foodies' KitchenJune 29, 2019

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There are weekends that we love to have a fancy lunch on Sunday but don’t want to do all the heavy work that comes with it. This Shrimp & Avocado Salad is perfect (this Steak Salad is too if you are allergic to shrimp!).

The ingredients list, looks long. But trust us, it’s not! Two of the ingredients… it’s the same lime! By adding all of the bits of the lime, the resulting dish is amazingly citric, the zest gives it an extra oomph that you usually get on baked goods… Now we’re thinking about adding more zest to savory recipes. What do you think?

Also, we love to use every last bit of our ingredients to make the most out of our shopping list. And what we absolutely loved about this recipe, is that you cook some of the ingredients first, and then add the shrimp later. This technique can also work with chicken.

We found a blue wooden zester pictured above. Makes it so much easier to zest limes, lemons and oranges without the hassle of the big zester and it cleans very easily! As soon as we saw it, we got it.

We also found a set of tongs with a clip for easy closing, a marble look serving bowl (along with its wooden base), and a set of small olive oil bottle with a grape cluster, so you can store the olive oil and balsamic vinegar in the same bottle. Perfect for small kitchens or dining rooms.

Helga & Kitty

Shrimp & Avocado Salad

Adapted from Foodie Crush
Yield: 2 salads

Ingredients, for the shrimp:
1 tablespoon olive oil
½ cup fresh lime juice
zest from 1 lime
1 garlic clove, minced
1 tablespoon finely chopped white onion
2 tablespoon chopped fresh parsley
cayenne pepper, to taste
salt and pepper
½ pound shrimp
1 lime, cut into wedges

Ingredients, for the salad:
4 cups lettuce spring mix
olive oil
juice of 1 lime
1 avocado, sliced
½ small purple or white onion, sliced
salt and pepper

Directions:

In a medium bowl, whisk together the olive oil, lime juice, lime zest, garlic, onion, 1 tablespoon of the parsley, and pinch of red pepper flakes.
Pour the mix into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
Add the shrimp, season with salt and pepper, and cook until they turn pink, about 5 to 7 minutes. Turn the shrimp around halfway through. you can add lime wedges to the pan for them to brown before serving.
Top with the remaining parsley before serving.
Toss the salad with olive oil, you can even add some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat. Add the avocado, minced onion and season with salt. Top with shrimp and parsley, serve immediately.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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