Quick Shrimp & Avocado Salad

This is a fantastic dish to use for a quick lunch, a snack  or even for dinner.  Stuff this in tomatoes or hollowed out peppers.  Use it to fill lettuce leaves.  Just eat it with a fork…  no matter what you do with this, it is tasty.

And shrimp are a very economical source of seafood protein.

For this recipe I bought small ready-cooked peeled shrimp which saved a bunch of time.  I couldn’t see the point in buying shell-on, raw shrimp and then having to shell them and cook them.  Smaller shrimp are usually cheaper, and they work better in this recipe as well as you want everything bite-size.  The shrimp I used in this recipe were 70/100, so nicely bite-size.  If you only have bigger shrimp you are going to have to cut them up…  and that makes extra work.  The shrimp can be either fresh or frozen – your choice.  I use frozen because I am wary of fresh shrimp living in land-locked Alberta….  I worry about food poisoning!  Besides, freezing may change the texture of the shrimp a little, but it won’t affect the nutritional content.

This was a quick “throw it together” after-a-long-day-at-work dinner.  C helped me make the salad and mayo, and I served the shrimp piled on lettuce leaves with carrot and beet fries (C also helped me peel the carrots and beets).

This recipe contains red bell peppers which are an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Shrimp & Avocado Salad

serves 6 with leftovers

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  • 900g (2lb) small peeled, cooked shrimp (thawed and drained if previously frozen)
  • 2 avocados – peeled and diced
  • 1 bunch chives – chopped
  • 1 red pepper – diced
  • 2 sticks celery – diced
  • 2 tbsp capers – drained and chopped
  • 1-2 cups home-made mayo (just use as much as is needed to bind the salad together)
  • salt and freshly ground black pepper
  • a generous squeeze of lemon juice

Really all you are doing here is mixing all the ingredients together and tasting to work out if it needs more salt and pepper….  Add the lemon juice to taste.

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I served this piled on lettuce leaves

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with a side of oven-roasted carrot and beet fries

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and some homemade pickles that a very kind person at work gave me…

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A nommy and very quick dinner!

2 thoughts on “Quick Shrimp & Avocado Salad

  1. Pingback: Oven Roasted Carrot and Beet “Fries” | salixisme

  2. Pingback: Pickles! | salixisme

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