Wednesday, May 28, 2008


Try this easy, breezy salad in the Summertime when Avocado is ripe and Shrimp seems extra appealing. This is a light and refreshing salad that has lean protein and essential fatty acids (avocado) and just feels great to eat!

It was loosely inspired by a Brunch Salad I used to get, back in the old Astoria hood, at Fatty's Cafe. I don't know what was in Fatty's special House Dressing (it was delicious) but I thought I remembered it with some tahini. So I substituted (gasp! store bought!) Lemon Tahini Dressing and it worked just fine.

*this makes 4 servings

1 packet of Mixed Greens
Shredded Carrots
Cucumbers, Sliced (optional)
Grape Tomatoes (optional--I don't like these, but a lot of people do!)
2 Ripe Avocados
Salad Dressing (Recommended: Lemon Tahini Dressing from Whole Foods)
1 lb. of Peeled & Deveined Shrimp
1 Lemon
Few Tablespoons of Peanut Oil
Salt & Pepper to Season Shrimp
A few pinches of Cayenne Pepper
2 Cloves of Garlic, Minced

  • To prepare Salad: Toss Mixed Greens with a couple Tablespoons of Dressing per Serving.
  • Toss in Shredded Carrots, Tomatoes, Cucumbers, & both Avocados--which you have halved, removed pits, scored (create a checkerboard with your knife in the flesh while in the skin) and scoop out the cut flesh with a spoon so it falls in pieces.
  • Set Salad in Fridge while you prepare the Shrimp.
  • In a Bowl toss Shrimp with Peanut Oil, Juice from 1 Lemon, Salt & Pepper to Season, Minced Garlic and about 1/8 tsp of Cayenne--or in other words, just a few sprinklings/pinches.
  • Toss to coat the Shrimp.
  • In a Saute Pan set to Medium-High heat. Introduce the Shrimp with all the juice when the pan is hot.
  • Saute (technically there is a lot of liquid here so you are sort of poaching the shrimp and sauteing) the shrimp until they are cooked all the way through--i.e. the tails are bright pink (with spots) and the shrimps have curled in on themselves very tightly.
  • Allow the shrimp to cool a bit and then evenly distribute the shrimp per salad and enjoy!

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