Herbed Shrimp and Avocado Salad

Herbed Shrimp and Avocado Salad

I remember growing up in such a loud house with lots of loud people, I mean this in a good way! Salsa music is huge in my Puerto Rican heritage. Did I mentioned loud? dancing, laughing and eating lots of pork, cow tongue Yuk! and so much more. Now, to our huge table centerpiece, the Avocados! No Pun Intended! Avocados was always an everyday eat. I cant remember a day where an avocado was out of sight in our home or any other hispanic family that we knew. No joke! Its like gold. šŸ˜€

“Tata”,(moms nickname for me)”Isn’t she a beauty?” Funny, but shes not talking about me ;’) but that beauty of our huge avocado. So many different varieties, small, large, smooth, sweet and so many that I actually have eaten with pride. The Avacado is my green gem and my weakness and I still love’em!
Me Encanta

Oh heck yes!!! In so many ways. I am defin putting this on the menu tonight!:-) If the Queen city had an “avocado queen” I would win…

7 large shrimp peeled, deveined and cut in half, lengthwise1/2 small tomato, diced1/2 small avocado, spinach (if preffer a different type of lettuce is also great)-cilantro- chives- green onion/scallion- dill ,coconut oil, juice of one lime- crushed red pepper.

For the dressing( finely chop all herb) cilantro, chives, green onion/scallion, dill and crushed red pepper add coconut oil , lime juice and Sea salt to your taste. Refigerate 30 minutes to
overnight in order to meld flavors.

To prepare salad:1. place peeled and deveined shrimp in boiling water. remove from boiling
water when shrimp turns opaque ,set aside.

2. wash and pat dry leaves of spinach and combine herb dressing, halved shrimp, tomato (optional or extras) shredded zucchini.

5. spoon mixture onto the spinach.
Refreshing and so delicious. .

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