I love big salads when the weather warms up – especially with beautiful, colorful fruit. You can prepare your shrimp either by pan saute or grilling. I decided to saute but next time I will definitely grill – if you can get large shrimp I would recommend the grill! This salad is packed with bright fruits and vegetables, full of lovely vitamins and nutrients, and the dressing is yum yum yum. If you have leftovers, it is great as a dip for tortilla chips or raw vegetables. This can easily become a vegan meal by replacing the shrimp with tofu or tempeh.
- Shrimp (about 10 small or 5 large per salad)
- 1/4 White onion chopped
- 3 large cloves garlic
- 1 lime
- Olive oil
- Salad Greens
- Red onion
- Red bell pepper
- Grape tomatoes
- Dressing: one large ripe avocado, 1/4 chopped white onion, a few sprigs of cilantro, lime juice, olive oil, rice vinegar and Tabasco green jalapeno sauce.
- Make your dressing first – using a food processor, peel and pit your avocado and place in the processor along with the chopped onion and cilantro. Add a dash of lime juice, olive oil, vinegar and jalapeno sauce. Process for a few seconds until combined. Then, reach your desired consistency by adding additional lime juice and a few tbsp to water. The vinegar is the strongest ingredient, so use it sparingly. If you want additional kick, you can add fresh chopped jalapeno. Refrigerate for 30 minutes to an hour.
- Next, prepare your shrimp marinade. In a bowl or tupperware container, juice on 1 lime and place the chopped white onion and crushed garlic. Add a few tbsp. of olive oil and S/P. Place your prepared shrimp in the marinade, stir, and cover. Refrigerate for no more than 15 minutes (otherwise the shrimp will cook in the marinade).
- While your shrimp marinates, prepare your greens and slice the bell pepper, red onion, and tomatoes. Place atop the greens. Slice the fruit and place next to the greens.
- Remove your shrimp from the marinade and cook – saute or grill for a few minutes until shrimp are opaque and pink.
- Place shrimp atop the greens and add a scoop of the avocado dressing.
Serves: the dressing is enough for 4 servings; salad you can create for as many as needed
Recipe source: Original
Time: 35 minutes