It’s so easy to whip up a little lemon vinaigrette, warm up the shrimp and toss with gorgeous spring salad on a plate. The detox salad from the To Go salad case is full of good for you vegetables and the buttery avocado seems like something luxuriously bad for you…but not. Feel around in the avocado bin for one that yields slightly when pressed. It will be delicious.
Garlic Grilled Shrimp, Avocado and Super Veggie Detox Salad
Start to finish: 10 minutes
Hands on time: 10 minutes
1 tablespoon lemon juice
Pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 ripe avocado, halved, pitted and skinned
10 oz Detox salad from the serve yourself To Go salad case
12 oz Garlic Grilled Shrimp, warmed in the microwave
12 red or yellow grape tomatoes, halved
Whisk together the lemon juice, salt and pepper then whisk in the olive oil. Set aside.
Brush the avocado with a little of the vinaigrette. Heat a grill pan or grill to hot and sear the avocado on the cut side until grill marks appear, about 2 minutes. Remove the avocado from the heat and transfer it to two plates.
Toss the Detox salad with 1 tablespoon of the vinaigrette, salt and pepper. Fill the avocado with the salad.
Toss the warmed shrimp and tomatoes with the remaining vinaigrette and arrange it on the plates. Serve immediately.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.