Monday, August 31, 2009

shrimp and avocado salad

This recipe is from Tasty Kitchen.... my new favorite place to go for recipes. It was so, so good! I made this for lunch one day when I had a few friends and their kiddos over to play. It was almost as good as the company:)

15 Minute Shrimp and Avocado Salad

•1 pound Cooked Medium Shrimp (frozen And Thawed)
•1 whole Medium Tomato, Seeded And Chopped
•3 whole Scallions, Thinly Sliced
•1 clove Garlic, Pressed
•2 Tablespoons Fresh Lemon Juice
•1 Tablespoon Balsamic Vinegar
•1 whole Large Firm Avocado, Cubed
•1 Tablespoon Chopped Cilantro
•1 Tablespoon Fresh Mint
•2 Tablespoons Chopped Pumpkin Seeds
•1 head Romaine Lettuce, Outer Leaves Removed
•Extra Virgin Olive Oil To Taste
•Salt And Pepper (to Taste)

Make sure shrimp is completely thawed if you buy it already cooked. If you buy it raw and cook it at home, make sure it is completely cooled and pat dry with towels. Assemble all ingredients with shrimp in a large bowl (except for lettuce) and mix gently. For optimum flavor, marinate in refrigerator for at least an hour. Serve on a bed of romaine lettuce.

I made pretty much as is substituting pine nuts for the pumpkin seeds (because I had them) and added feta cheese because I like it:)

180 re

182 re


Stephanie said...

Wow, that looks totally awesome! YUMMMM!!!!!