SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
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Jose Venegas
[email protected]I'm sorry, but this salad was just not good. The shrimp were rubbery and the avocado was mushy. The dressing was also very watery.
Hasan Ashik
[email protected]This salad was a waste of time and ingredients. The shrimp were overcooked and the avocado was brown. The dressing was also very oily.
Sohaib Faraz
[email protected]I would not recommend this recipe. The shrimp were tough and the avocado was not ripe. The dressing was also very bland.
Jody Jones
[email protected]This salad was just okay. The shrimp were a bit overcooked and the avocado was not very ripe. The dressing was also a bit too tangy for my taste.
Riddo hridoy
[email protected]I'm not a fan of avocado, but I still enjoyed this salad. The shrimp were cooked perfectly and the dressing was very good.
Rosalyn Flint
[email protected]This was a great recipe! The shrimp were cooked perfectly and the avocado was creamy. The dressing was also very good. I would definitely make this again.
Martha Messa
[email protected]I made this salad for lunch and it was perfect. It was light and refreshing, and the flavors were amazing. I will definitely be making this again.
Viaja R7
[email protected]This salad was delicious! The shrimp were cooked perfectly and the avocado was ripe and creamy. The dressing was also very good, with a nice balance of flavors.
Sk Sheddik
[email protected]I'm not a big fan of seafood, but I really enjoyed this salad. The shrimp were cooked perfectly and the avocado added a nice creaminess. The dressing was also very good.
Nikolaos Maridakis
[email protected]This was a quick and easy weeknight meal. The shrimp cooked quickly and the salad was easy to assemble. The dressing was simple but flavorful. I would definitely make this again.
Colum Murray
[email protected]I made this salad for a party and it was a hit! Everyone loved the combination of flavors and textures. The shrimp were cooked perfectly and the avocado was ripe and creamy. The dressing was also very good, with a nice balance of acidity and sweetnes
Abram Mobs
[email protected]This shrimp and avocado salad is a refreshing and delicious summer dish. The shrimp are seared to perfection and the avocado adds a creamy richness. The dressing is light and tangy, and the salad is topped with crispy bacon and crumbled feta cheese.