Avocadosalade met kruiden en garnalen

zondag 11 april 2010 door Barbara

Een werkelijk verrukkelijke groene salade, gegeten bij Ted en Misty, gezeten in de schaduw met een lekker Pinot Gris erbij.

Voor 4 personen:

1 lb. cooked shrimp
2 avocados, diced in pieces about 1/2 inch square
1 cup chopped celery
1/4 cup sliced green onions
1/2 cup finely chopped cilantro
2 tbsp + 1 tbsp fresh squeezed lime juice
1/4 cup olive oil
1/4 tsp Tabasco
1/2 tsp Rosemary
1/2 tsp Fennel
1/2 tsp Salt

If using frozen shrimp, thaw overnight in the refrigerator or in the bag in barely warm water, then drain well in a colander.
While shrimp drain, dice avocado and toss with 1 tblsp lime juice in plastic bowl.
Chop cilantro and add to avocado.

If shrimp still look wet, dry them with paper towels, then cut in pieces close to the same size as avocado pieces. Add shrimp and sliced green onions to avocado mixture. Mix 2 tblsp lime juice, ground Chipotle chile powder or hot sauce add tabasco and Italian herbs, then slowly add olive oil, whisking together.  Gently stir dressing into salad. Add chopped cilantro and season to taste with salt, and stir to barely combine.

Serve immediately.

 

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