Name: Bay Shrimp and Avocado Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1/4 cup of white wine vinegar -; 1/4 cup extra virgin olive oil -; 1 green onion, thinly sliced -; Pinch of salt -; 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped -; 3 ripe avocados -; Lettuce - preferably butter lettuce or red leaf lettuce -; Optional -; 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios -; 1 tablespoon chopped cilantro -; Lemon slices for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Bay Shrimp and Avocado Salad

1. 1/4 cup of white wine vinegar -

2. 1/4 cup extra virgin olive oil -

3. 1 green onion, thinly sliced -

4. Pinch of salt -

5. 3/4 pound cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped -

6. 3 ripe avocados -

7. Lettuce - preferably butter lettuce or red leaf lettuce -

8. Optional -

9. 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios -

10. 1 tablespoon chopped cilantro -

11. Lemon slices for garnish -

How to cook deliciously - Bay Shrimp and Avocado Salad

1. Stage

Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.

2. Stage

Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. (See How to Peel and Cut an Avocado .) With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce. Peel and chop the remaining avocado and mix it with the shrimp.

3. Stage

Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using. Serve with lemon slices for garnish.