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Salad' Togolese cuisine

Shrimp Avocado Salad

Shrimp Avocado Salad

I can live off of this Shrimp Avocado Salad. I love avocado, I love shrimp and this recipe is the perfect refreshing marriage of shrimp and avocado. This Shrimp Avocado Salad is light, delicious and refreshing and top it all it does not required any cooking time.

This version of Shrimp Avocado Salad is made with fresh shrimp, avocado, red onion, bell pepper and corn. I used canned corn because it was the winter time, but roasted corn can also be used during the summer. I tossed my salad in virgin olive oil, garlic powder, parsley, Dijon mustard, salt and pepper.  

  • 2 cup shrimp peeled and deveined (1 teaspoon garlic and salt)
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion
  • 1 cup red bell pepper
  • 1 cup sweet corn

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Boiled the shrimp with the garlic and the salt. Let cool down.

Add shrimp, corn, bell pepper, avocado, and onion to a large bowl.

In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.

Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

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