Simple and flavorful, this Grilled Shrimp and Avocado Salad brings together creamy avocado, warm grilled shrimp and a tangy dressing.
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.
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. This video from Coastal Living is a great tutorial for learning how.
Try it.
Grilled Shrimp and Avocado Salad with Asian Vinaigrette Recipe
Ingredients
Easy Grilled Shrimp
- 1 lb shell-on, , deveined butterfly-cut shrimp
- 2 tablespoon olive oil
- sea salt
- pepper
Salad
- 8 cups salad greens, , in bite size pieces
- 2 avocados, , sliced
- ½ cup Asian Vinaigrette, (see below)
Asian Vinaigrette (recipe adapted very slightly from Body + Soul, May 2010)
- ¼ cup seasoned rice vinegar
- 1 ½ teaspoon soy sauce
- ½ teaspoon Dijon mustard
- 2 cloves garlic, , minced
- ¼ teaspoon ground ginger
- ⅛ teaspoon red pepper flakes
- ⅓ cup olive oil
Instructions
- Heat your grill to its medium temperature setting.
- Place the butterfly-cut shrimp flesh down on the grill. Drizzle with olive oil. Cover and let cook for 5-6 minutes, until flesh closest to the flame is mostly opaque.
- Flip the shrimp and sprinkle generously with salt and pepper. Cover the grill again and cook for an additional 5-6 minutes, until cooked through. The shrimp should pull slightly away from the shell. (Hint: Remove the shell before eating.)
- Divide the greens among four salad bowls. Arrange ¼ of the shrimp on top, followed by ½ an avocado each.
- Next, make the vinaigrette: 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. This yields about 1 cup, half of which you'll use for this salad.
- Drizzle each salad with 2 tablespoon Asian Vinaigrette.
- Serve.
Avocados were on sale so I stocked up! I am extra glad now:)
.-= Maria´s last blog ..2peas3-0 =-.
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 =-.
I just LOVE the simplicity of this - and two of my very favorite ingredients - shrimp and avocado!
Sounds like a perfect light meal - delish!
.-= Cate O'Malley´s last blog ..Weekend Photos in Review =-.
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 =-.
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) =-.
Could the amount of Olive Oil be a misprint?
Perhaps 1/3 CUP instead of 1/3 tsp??