Featured in 10 Salads to Take for Lunch
Here's a quick and easy shrimp avocado salad for those times when you only have 10 minutes to put something together, and you still want it to taste great!
Bay shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. What are bay shrimp (also called Maine shrimp or Boreal Shrimp)? Those little pink shrimp that come already cooked.
They don't get as much respect as larger shrimp, but they come from sustainable fisheries and you buy them already cleaned, cooked, and ready to eat.
To make the salad, we toss the shrimp in a simple vinaigrette, mix with some green onions, and pile over an avocado half on a bed of lettuce.
If you have time to make it extra fancy, toast some hazelnuts or pistachios and sprinkle on top.
Bay Shrimp and Avocado Salad
- 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
- 2 tablespoons chopped roasted hazelnuts, almonds, or pistachios
- 1 tablespoon chopped cilantro
- Lemon slices for garnish
Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.
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.
Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using.
Serve with lemon slices for garnish.