Bay Shrimp and Avocado Salad

Name: Bay Shrimp and Avocado Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters white wine vinegar; 59 milliliters extra virgin olive oil; 1 green onion, thinly sliced; 1 pinch Pinch of salt; 340 grams cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped; 3 ripe avocados; 1 leave Lettuce - preferably butter lettuce or red lettuce; 2 Tbsps chopped roasted hazelnuts, almonds, or pistachios; 1 Tbsp chopped cilantro; 1 slice Lemon for garnish

Bay Shrimp and Avocado Salad is a main course that serves 4. One serving contains 482 calories, 21g of protein, and 40g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have lemon, avocados, green onion, and a few other ingredients on hand, you can make it. 203 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes about 10 minutes. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. Users who liked this recipe also liked Old Bay Shrimp Salad with Avocado, Bay Shrimp and Avocado Salad, and Old Bay Shrimp Salad.

Instructions

Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl.

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Green Onions

Vinegar

Salt

Cooking Oil

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Whisk

Bowl

Add the shrimp and toss to coat with the dressing.

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Shrimp

Arrange leaves of lettuce on individual plates.

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Lettuce

Cut two of the avocados in half and remove pits. (See How to Peel and

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Avocado

Cut an Avocado.) With a spoon, carefully scoop out avocado halves from their skins in one piece.

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Avocado

Place avocado half on plate with lettuce.

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Avocado

Lettuce

Peel and chop the remaining avocado and mix it with the shrimp.

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Avocado

Shrimp

Spoon shrimp mixture onto avocado.

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Avocado

Shrimp

Sprinkle with nuts and/or cilantro if using.

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Cilantro

Nuts

Serve with lemon slices for garnish.

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Lemon

Equipment

Whisk

Bowl

Ingredients

Servings:

59milliliters

white wine vinegar 59milliliters

extra virgin olive oil 1

green onion, thinly sliced 1pinch

Pinch of salt 340grams

cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped 3

ripe avocados 1leave

Lettuce - preferably butter lettuce or red lettuce 2Tbsps

chopped roasted hazelnuts, almonds, or pistachios 1Tbsp

chopped cilantro 1slice

Lemon for garnish

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.