Shrimp and Avocado Salad with Cherry Tomatoes
 
 
Author:
Recipe type: Salad
Ingredients
  • 12 -15 medium shrimp
  • 1 medium avocado
  • ½ lemon
  • 1 cup sugar snap peas
  • 1 cup cherry tomatoes
  • 1 small zucchini
  • 1 bunch scallions
  • 2 tsp Dijon mustard
  • 2 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • Salt and pepper to taste
Directions
  1. Prepare the shrimp leaving the tails on.
  2. In a pan, cook the shrimp, covered, adding two tablespoons of water and a pinch of salt, for 4 to 5 minutes, till all water is evaporated. Keep aside.
  3. Deseed the avocado and cut into bite size pieces. Squeeze the lemon over the avocado pieces to prevent discolouration.
  4. Bring a pot of water to boil and add 1 teaspoon of salt. Add the sugar snap peas to the boiling water and cook for three minutes. Drain and place in iced water right away. When thoroughly chilled, drain and keep aside.
  5. Cut the zucchini into bite size pieces. Place in a microwave safe dish with a pinch of salt, and sprinkle with a little water. Microwave for two minutes.
  6. Slice the scallions into thin rounds.
  7. Mix together the crushed garlic, mustard and balsamic vinegar. Slowly drizzle the olive oil and mix thoroughly. Season with salt and pepper.
  8. In a large bowl, mix together shrimp, pieces of avocado and zucchini, peas and sliced scallions. Add salt and pepper as required.
  9. Pour the dressing all over the mix and gently stir together.
  10. Chill in the refrigerator for an hour.
  11. Ready to serve!
Recipe by Pepper Route at https://pepperroute.com/shrimp-and-avocado-salad-with-cherry-tomatoes/