Avocado Shrimp Salad

By on · In Appetizers, Dinner, Entertaining, Herbs and Spices, Meals, Regional and Ethnic, ROTD, Salads, Seafood, Techniques, Vegetables

Avocado Shrimp Salad is a flexible recipe that may be served as either an appetizer, main course or a salad.  The subtle flavors are enhanced by lemon, herbs and spices.  Simply delicious eating!
Avocado Shrimp Salad

Avocado Shrimp Salad
 
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Recipe type: Salads
Cuisine: Mexican
Serves: 4
Ingredients
  • 1 1/2 pounds large shrimp, peeled, deveined, cooked and coarsely chopped
  • 4 large shrimp, peeled, deveined, cooked and chilled., reserved for garnish
  • 1/3 Cup red onion, peeled, finely chopped
  • 1 jalapeño pepper, seeded, finely chopped
  • 2 1/2 Tablespoons olive oil, divided
  • 1 lemon, juiced
  • 5 mandarin oranges, 3 juiced, 2 peeled and segmented*
  • 1/2 teaspoon cumin
  • 2 avocados
  • 1/2 Cup cilantro, chopped
  • 1/4 teaspoon sea salt
  • freshly ground black pepper
  • 8 Cups baby greens
Instructions
  1. In a glass bowl, add shrimp, onion, jalapeño, 1 1/2 tablespoons olive oil, lemon, mandarin segments and juices, and cumin. Gently mix and refrigerate for one hour.
  2. Just before serving, dice and gently stir in the avocado, cilantro, salt and pepper.
  3. Toss greens with 1 tablespoon olive oil, place onto plates, and top with shrimp mixture.
  4. Garnish with a sprig of cilantro and one cookede shrimp.
Notes
* You may use canned or jarred mandarin orange segments in light syrup, drained.

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