Shrimp & Avocado Salads
This gorgeous shrimp and avocado salad has such authentic flavor, you'll think you're sitting at a beachside cantina in Acapulco. —Heidi Hall, North St. Paul, Minnesota
Ingredients
- 1 pound uncooked large shrimp, peeled and deveined
- 1 small garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 teaspoons olive oil
- 5 cups hearts of romaine salad mix
- 1 cup fresh or frozen corn, thawed
- 1 cup frozen peas, thawed
- 1/2 cup chopped sweet red pepper
- 1 medium ripe avocado, peeled and thinly sliced
- CILANTRO VINAIGRETTE:
- 7 tablespoons olive oil
- 1/4 cup minced fresh cilantro
- 1/4 cup lime juice
- 1-1/2 teaspoons sugar
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Reviews
Delicious light dish! Replaced peas with red pepper. Great for lunch or dinner!
This was good. And the peas were drowned out by the corn so I didn't even notice them. :)
Loved the salad but would make a few changes to the dressing.
Made without the peas & corn & it was still delicious.
Left out the corn and peas but thought it was fantastic!
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Delicious! I also added some chopped red onion, a tiny bit of mexi-cheese blend and crushed tortilla chips. We didn't have any fresh cilantro on hand so I used some basil and parsley still delicious!
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A.Ma.Zing. This is an awesome salad. My sister, who doesn't like shrimp, tried it, loved it, and is planning to make it herself! A DEFINITE do-again-er. :)
I made this salad this weekend for our "Girls Luncheon." Everyone loved it. The shrimp is fantastic... and would even taste good alone or with rice if you didn't want it with the salad...