Saffron Rice Shrimp Salad Recipe

Saffron Rice Shrimp Salad Recipe photo by Taste of Home

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“This easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes,” writes Stephanie Howard from Oakland, California. “I combined them to create this lovely dish for two.”

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Saffron Rice Shrimp Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1/4 cup olive oil
2 tablespoons cider vinegar
2 tablespoons lemon juice
1-1/2 teaspoons lime juice
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon salt
1 cup torn Bibb or Boston lettuce
1 cup torn romaine
1 medium ripe California Avocado, peeled and chopped
1 cup cooked saffron rice
1/2 pound cooked large shrimp, peeled and deveined
2 tablespoons minced fresh cilantro

Directions

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving.
Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately. Yield: 2 servings.

Editor's Note: This recipe was tested with Vigo Saffron Yellow Rice.

Nutritional Facts 1 serving equals 734 calories, 50 g fat (7 g saturated fat), 221 mg cholesterol, 963 mg sodium, 44 g carbohydrate, 8 g fiber, 30 g protein.

Originally published as Saffron Rice Shrimp Salad in Cooking for 2 Winter 2009, p24