I always go to this recipe for chopped avocado shrimp salad. I do change a few things with the ingredients. Almost Everything about it is perfect. The blog for the recipe even provides another way to make the salad too. The dressing is so good. It has just the right amount of acidity that is needed for the salad. The hint of soy sauce really sets it apart. I found this recipe awhile back and have been making it over the years. Every time I make it people rave about how good it is. The simplicity of fresh tomatoes, avocados and onion is perfect for the salad followed by the dressing. This is definitely a go to for something easy to impress your guest with. Here are the pictures of the prep I did and how I served my salad this weekend. I use these prep rings to make any of my dishes have that extra touch. To serve if you can find a small jar to put the salad inside and tip over to create the salad like I did and top it with shrimp.
Apron on a String blog gets the credit for this recipe!! I did change/ add a few things. So here it is! If you do not care for cilantro ( like my mother… hey mom! ) leave it out or make theirs separate.
AVOCADO CHOPPED SALAD
with Cilantro dressing
1/4 cup lime juice
1 teaspoon lime zest
2 teaspoons spicy brown mustard
2 tablespoons olive oil
1/2 teaspoon cayenne pepper sauce- ( I leave this out )
1/2 teaspoon soy sauce
Salt and Pepper to taste
*The recipe doesn’t state how much cilantro to add, I added about 1 tablespoon, and since I prepped my dressing ahead of time, I did add my cilantro into it to infuse for a few hours before serving.
Whisk all ingredients together and set aside for flavors to blend/infuse.
1/4 cup diced cilantro
2 large ripe Haas avocados
1 medium ripe tomato
2 green onions, thinly sliced
*I also add 1/3 cup of red onion in my salad!
Chop avocados and tomato, and red onion into small pieces.
Strain vinaigrette to remove lime zest. ( I left my zest in it) Stir in cilantro unless you have already added it.
Toss all vegetables and vinaigrette together. I had fresh tomatoes from my mother in laws garden in which one small one was yellow and the other was orange red. That is the color you see in photo!
FOR GRILLED SHRIMP:
Brush large uncooked shrimp with vegetable oil ( I used Olive Oil) and smoked paprika. Grill until cooked through, turning once. Usually takes about two minutes on each side. Varies according to grill heat.
Put Chopped Salad inside prep rings. Place shrimp on top. Splatter a little dressing on plate. Slide ring up off salad and Serve! Just looking at these photos has me craving it all over again!