Red Meat Allergy Friendly Shrimp & Avocado Salad with Citrus Herb Dressing
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Learn more →Ingredients
4 servings
For the shrimp
- 1 lb large shrimp (21–25 count), peeled and deveined
- 1 tsp salt, divided
- 1 bay leaf
For the dressing
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp extra-virgin olive oil
- 1 tsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the salad
- 2 ripe avocados, pitted, peeled, and cut into ¾-inch cubes
- 1 english cucumber, halved lengthwise and sliced into half-moons
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh parsley, roughly chopped
For serving
- 4 cups mixed greens
- lime wedges, for serving (optional)
Instructions
- 1
Fill a medium saucepan with 4 cups of water, add the bay leaf and 1/2 tsp of the salt, and bring to a boil over high heat. Add the shrimp and cook for 2–3 minutes, until they are pink, curled, and opaque throughout with no translucent gray at the center, and register 145°F (63°C) on an instant-read thermometer. Immediately drain through a colander and spread on a plate to cool for 10 minutes.
- 2
While the shrimp cool, whisk together the lime juice, olive oil, apple cider vinegar, turmeric, ground ginger, and the remaining 1/2 tsp salt in a small bowl until the dressing is smooth and uniform in color.
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