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Shrimp and Avocado Salad (serves 4)
1/4 cup of white wine vinegar
1/4 cup grapeseed oil
3 garlic cloves, minced
1/2 lb medium shrimp, cooked, peeled, and de-veined
2 ripe avocados
Lettuce - preferably butter lettuce or red leaf lettuce

Optional - 2 Tbsp chopped roasted walnuts or pistachios
1 Tbsp chopped cilantro
Lemon slices for garnish
Combine oil, vinegar, and garlic in a bowl.

Chop shrimp into 1/2 inch pieces and add to oil mixture.

Arrange leaves of lettuce on individual plates.

Cut avocados in half and remove pits.

Remove some of the avocado around the pit area and mix in with the shrimp.

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

Place avocado half on plate with lettuce.

Spoon shrimp mixture on to avocado.

Sprinkle with walnuts and cilantro (optional).

Serve with lemon slices for garnish.
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