Wednesday, May 1, 2013

2 Recipe #358: Shrimp & Avocado Salad

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This recipe has a distinctly American flair (all 15 pieces - lol), and was inspired by summers spent in New England. It's an ideal dish for picnics, BBQs, or festive summer parties. This is the type of recipe that makes me want to throw an outdoor dinner party. :) I'm picturing Japanese lanterns strung across the deck, glowing through the dusk just as the sun's beginning to set, with a table full of fresh and brightly colored summertime foods, and maybe a grill going in the background. Now, add a sangria in one hand and a plate of shrimp and avocado salad in the other, and you're all set. :)

Since I'm in a rush to get out the door (yes, yet again), I'm going to have to curtail the usual detailed exposition, and cut straight to the recipe. Hopefully, things will slow down a bit after The Athlete's Cookbook wraps, allowing me to compose posts in a less hurried fashion. (OK, who am I kidding, right?! Smoothies for Athletes is due in July. Lol.) Anyhow, enjoy!

Shrimp & Avocado Salad

Salad Ingredients:
1 lb. pre-cooked shrimp, peeled, deveined, and cut into bite-sized pieces (about 26-30 large shrimp)
1/2 c. red bell peppers, diced
1/2 c. orange bell peppers, diced
1/2 c. yellow bell peppers, diced
1 c. cucumbers, peeled and diced
1/2 c. scallions, (white and green parts), sliced crosswise into 1/4" rounds (about 4 large scallions)
1/4 c. celery, finely diced
1/4 c. cornichons, finely diced (these are the sour mini pickles, not the sweet kind, i.e., gherkins)
1 c. avocado, peeled, pitted, and diced (about 1 Haas avocado)

Marinade Ingredients:
1/4 c. nonfat plain Greek yoghurt
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. Dijon mustard
1 Tbsp. extra virgin olive oil
1 Tbsp. fresh dill (fronds only), finely minced and densely packed
1/2 Tbsp. fresh tarragon, finely minced and densely packed
1/2 tsp. paprika
1/2 Tbsp. garlic powder
1/4 tsp. ground black pepper
1/4 tsp. salt (or to taste)

Directions: In a medium-sized bowl, thoroughly combine all marinade ingredients. Set aside. Next, add all of the salad ingredients, minus the avocados, and toss until all salad ingredients have been coated with dressing. Add avocados, and gently combine until coated. Cover, and refrigerate for a few hours to allow the flavors to meld. Serve cold or at room temperature.

Yield: 4-6 servings as a main course and 8-10 as a side salad.


Gwen said...

This is a fabulous recipe dear! I agree, perfect for a picnic. I see this being on our table several times this Spring and Summer!

Jerry said...

Mmm nothing like a nice fresh shrimp salad.

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