Today was my first time bringing a salad to 'Salad Club' and I was a little nervous. I decided to make a variation on the salad my mom and dad often make to start a meal, especially if they are staying somewhere near the ocean and have access to a lot of fresh shrimp. I was also talking to Mike who said that avocados and tomatoes help bring out each others nutrients or something. Basically, I had a base idea, and I guess nutritional support, and then I just winged it...
"Wow, Taste Those Nutrients!" Shrimp and Avocado Salad*
Some of this preparation can be done ahead of time but the avocado should be cut and added right before serving.
- Defrost a bag of small shrimp, occasionally drain and sprinkle with lime juice (Takes 8hrs)
- Combine shrimp with halved cherry tomatoes, large chunks of field cucumbers and avocado
- Serve on a bed of romaine lettuce
- Dressing: French (I also provided Balsamic Vinegar for those who didn't want the French)
*Quote from Kristen after her first bite