Best Shrimp Avocado And Tomato Salad Recipes

Shrimp, Avocado and Tomato Salad image

Provided by DailyInspiration

Time 33m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons lime juice
2 teaspoons cumin, ground
1 1/2 teaspoons grated lime zest
1 teaspoon garlic, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 tablespoons olive oil
24 large shrimp, in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes (yellow or red , or a combination of the two)
3 tablespoons fresh cilantro, chopped
6 cups mixed salad greens
ground pepper

Steps:

To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein and place in a large non-aluminum bowl. Add half of the vinaigrette to the shrimp, toss well, and let stand for 10 minutes.
Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes, and cilantro to the shrimp and toss gently.
Place the salad greens in a separate bowl. Whisk the remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

Shrimp, Avocado and Tomato Salad image

Provided by Daily Inspiration S

Categories Seafood

Time 35m

Number Of Ingredients 16

VINAIGRETTE
2 Tbsp fresh lime juice
2 tsp ground cumin
1 1/2 tsp grated lime zest
1 tsp minced garlic
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp ground black pepper
5 Tbsp olive oil
FOR THE SALAD
24 large shrimp in the shell (1 - 1 1/4 pounds)
2 ripe avocados
6 small tomatoes (yellow or red or a combination of the two)
3 Tbsp fresh cilantro, chopped
6 c mixed salad greens
ground black pepper

Steps:

1. To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
2. To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein the shrimp and place in a large non-aluminium bowl. Add half of the vinaigrette to the shrimp, toss well and let stand for 10 minutes.
3. Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes and cilantro to the shrimp and toss gently.
4. Place the salad greens in a separate bowl. Whisk remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.