Grilled Shrimp and Avocado Salad with Asian Vinaigrette Recipe

| May 3, 2010 | 7 Comments

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Sunday is usually a big day around here for the kids and I. We make snacks for the week, perhaps some exciting dessert or side dish, and we take a billion photos … but yesterday, with the soaring temps and humidity, we didn’t cook at all, save a quick, easy new coleslaw recipe that will appear on AmazingMoms later this month.

Still, even though I was totally not cooking yesterday, Paige pulled her pink stool up to the counter at lunchtime and said, “I help you, Mommy!” It wasn’t a question, it was a demand from a little girl who doesn’t care if her cooking job is measuring, mixing or just arranging the clean berries on a plate (yesterday’s job!). Sometimes, cooking with kids is just about being in the kitchen together, even if the result is an uncomplicated, easy lunch.

In any case, I don’t have an inspired Cooking with Kids-themed recipe today. But I do have this fabulous salad with an even more fabulous dressing. Like yesterday’s lunch, it’s uncomplicated but perfect.

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It’s greens, half an avocado and some wonderful grilled shrimp. Drizzled with a fabulous homemade dressing that’s sweet and tangy all at once, it’s perfect. I found the dressing in the latest issue of Body + Soul. It will be eaten on repeat this summer — it’s fresh, light flavors are perfect for hot and humid days like this weekend … and even today when rain threatened all day.

For the shrimp, I bought raw, shell-on shrimp at Trader Joe’s that came butterfly-cut (just defrost before using). But you can prepare them at home as well (here’s an easy tutorial, if you want to do-it-yourself).

Try it.

Save Print View Easy Grilled Shrimp

Grilled Shrimp and Avocado Salad with Asian Vinaigrette
serves 4

8 cups salad greens, in bite size pieces
1 recipe Easy Grilled Shrimp (see left)
2 avocados, sliced
1/2 cup Asian Vinaigrette (see below)

Divide the greens among four salad bowls. Arrange 1/4 of the shrimp on top, followed by 1/2 an avocado each. Drizzle each salad with 2 tbsp Asian Vinaigrette.

Serve.

Asian Vinaigrette
yields 1 cup
recipe adapted very slightly from Body + Soul, May 2010

1/4 cup seasoned rice vinegar
1 1/2 tsp soy sauce
1/2 tsp Dijon mustard
2 cloves garlic, minced
1/4 tsp ground ginger
1/8 tsp red pepper flakes
1/3 cup olive oil

Add the rice vinegar, soy sauce, mustard, garlic, ground ginger and red pepper flakes to a small bowl. Whisk together until combined. Drizzle a thin stream of oil in, whisking constantly, until fully combined. Transfer to an airtight container, refrigerate and use within a week.

Category: dressing, Recipes, salad, Seafood

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (7)

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  1. Maria says:

    Avocados were on sale so I stocked up! I am extra glad now:)
    .-= Maria´s last blog ..2peas3-0 =-.

  2. patsy says:

    I’ve got 2 avocados that need to be eaten this week… thinking I may have to pick up some shrimp to make this salad! Totally my kind of meal!
    .-= patsy´s last blog ..Planting Flowers & Monster Pops =-.

  3. Donna says:

    I just LOVE the simplicity of this – and two of my very favorite ingredients – shrimp and avocado!

  4. Sounds like a perfect light meal – delish!
    .-= Cate O’Malley´s last blog ..Weekend Photos in Review =-.

  5. Ellen says:

    That looks so good! I’ve got some non-butterflied shrimp in the freezer that need using and may try the salad this week, as I have lots of greens AND an perfect avocado to eat.
    .-= Ellen´s last blog ..Roasted Fingerling and Small Red and White Potatoes =-.

  6. Love avocado and shrimp together! The dressing looks delicious. I’d substitute rice vinegar for the seasoned vinegar, which is “enriched” with sugar. Plain rice vinegar plus a bit of agave would be a good substitute.
    .-= Lydia (The Perfect Pantry)´s last blog ..Szechuan peppercorns (Recipe: spicy green beans with ginger and garlic) =-.

  7. Melanie says:

    Could the amount of Olive Oil be a misprint?
    Perhaps 1/3 CUP instead of 1/3 tsp??

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