Shrimp and Avocado Salad

I recently saw a picture of this salad in a restaurant review in the New York Times. No recipe was given, but they did give a list of the ingredients. It looked and sounded so delicious that I had to give it a try. Here is the result:

8 large cooked shrimp
½ an avocado, diced
2 tablespoons red onion, finely diced
1 red tomato, peeled, seeded and diced
1 yellow tomato, peeled, seeded and diced
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
Salt and pepper 

Dice 6 of the shrimp, reserving two for garnish.

Whisk the olive oil, lemon juice, salt and pepper together in a medium bowl. Add the remaining ingredients, reserving a few pieces of the tomatoes for garnish, and toss to combine. Place ring molds on two plates and fill each with half the mixture, packing down slightly. Remove the rings carefully and garnish the top with the whole shrimp. Scatter the reserved pieces of tomato around the salads.

Serves 2 as an appetizer or a light lunch.


No comments:

Post a Comment