Entrée Salads
During these dog days of summer, I don’t feel like eating anything heavy. I crave fresh foods, and farmers’ markets are full of a rainbow of amazing fruits and vegetables that call out to me. Support your local farmers and enjoy a light meal by making salad your entrée. Just grab a fresh baguette from a local bakery and you have a fulfilling meal. Enjoy! ~ Valerie
Avocado Shrimp Boats
Servings 6
Ingredients
- 1 bay leaf
- 3 ribs celery with leaves halved
- 2 flat leaf parsley sprigs
- 4 black peppercorns
- 1 pound large shrimp peeled and deveined
- 3 plum tomatoes seeded and diced
- 2 tablespoons shallot minced
- 2 limes
- 3 ripe avocadoes halved and pitted
Cilantro dressing
- 1/2 cup Mayonnaise
- 1/2 cup sour cream
- Finely grated zest of 1 lemon
- 2 tablespoons fresh cilantro leaves chopped
- 2 tablespoons flat leaf parsley chopped
- Salt and coarsely ground black pepper to taste
Instructions
- Make dressing by whisking together all ingredients, then refrigerate.
- In large pot of water, combine bay leaf, 2 celery ribs, parsley and peppercorns and bring to a boil.
- Reduce heat to medium and add shrimp. Cook until they float and are opaque, 45-60 seconds. Strain and place shrimp in bowl of ice to chill.
- When cool, cut shrimp into 1-inch pieces.
- Finely dice 1 celery rib and place in large bowl with shrimp, shallots and tomatoes.
- Using a melon baller or small spoon carve small balls from each avocado to make a boat.
- In small bowl, combine pieces of avocado with lime juice to prevent browning and toss gently. Strain avocado pieces from juice and add to shrimp mixture. Coat the avocado shells with remaining lime juice.
- Fold the cilantro dressing gently into the avocado/shrimp mixture.
- Fill the reserved avocado boats with shrimp mixture and garnish with cilantro leaves. Serve immediately.
Notes
Nutrition information: 489 calories; 40g fat; 269mg sodium; 16.1g carbohydrates; 18.9g protein.
