I saw these heirloom baby tomatoes when I was grocery shopping on the weekend. They were so cute, I could not resist buying them. Having them in salads was the first thing that came to my mind. I found this simple salad recipe that makes use of them as well as shrimp and avocado. A simple dressing of chopped red onion, lime juice, olive oil, cilantro, salt and pepper completes this light and refreshing salad. Enjoy!
Cooking Tips for Perfect Shrimp
Cooking shrimp can be tricky if you’re not familiar with it. Start with fresh or properly thawed shrimp, as frozen shrimp can lose some flavor. When cooking, heat a pan over medium-high heat and add a little olive oil. Once the oil is shimmering, add the shrimp in a single layer. Cook them for about 2-3 minutes on each side. You’ll know they are done when they turn pink and opaque. Avoid overcooking, as this can make shrimp tough and rubbery. If you’re using pre-cooked shrimp, simply warm them through in the dressing before adding to the salad. Additionally, marinating the shrimp in lime juice and some spices for about 15-30 minutes before cooking can enhance the flavor significantly.
Ingredient Notes: Choosing the Best Avocados and Tomatoes
The quality of your ingredients can make or break this salad. When selecting avocados, look for ones that are slightly soft to the touch but not mushy. They should yield gently when pressed. If they’re too firm, they may not be ripe yet, but you can leave them at room temperature for a couple of days to ripen. As for the heirloom tomatoes, choose ones that are vibrant in color and firm. They should have a slight give when you press them gently. Avoid any with blemishes or excessive softness. Mixing different colors of heirloom tomatoes can make your salad visually appealing, adding depth to both flavor and presentation.
Serving Suggestions and Pairings
This salad is versatile and can be served in various ways. For a light lunch, pair it with a crusty piece of bread or some tortilla chips for a nice crunch. If you’re serving it as a side dish, it complements grilled chicken or fish beautifully. For those looking to make it more substantial, consider adding quinoa or couscous to the mix. A sprinkle of feta cheese can add a nice salty contrast to the sweetness of the tomatoes and the creaminess of the avocado. If you’re feeling adventurous, adding a handful of arugula or spinach can give the dish an extra layer of flavor and nutrition.
Frequently Asked Questions
What can I substitute for shrimp in this salad?
If you’re looking for a substitute, cooked chicken or chickpeas work great. You can also try using grilled tofu for a vegetarian option.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to two days. Keep the dressing separate to prevent the salad from getting soggy.
Can I make this salad ahead of time?
It’s best to make this salad fresh, but you can prep the ingredients ahead. Chop the veggies and store them separately, then mix everything just before serving.
What can I serve with this salad?
This salad pairs nicely with crusty bread or grilled fish. It also makes a wonderful side dish for barbecues or picnics.
What are common mistakes when making this salad?
One common mistake is using overripe avocados, which can turn mushy in the salad. Also, be careful not to overcook the shrimp if you’re preparing them from scratch.
Shrimp, Avocado and Tomato Salad
Ingredients
- 1/4 cup chopped red onion
- Juice of 2 limes
- 1 tsp olive oil
- Sea salt and freshly ground pepper to taste
- 1 lb jumbo cooked peeled shrimp, chopped
- 12 cherry or grape tomatoes halved (I used heirloom baby tomatoes)
- 1 medium avocado halved, peeled, pitted and diced
- 1 tbsp chopped cilantro
- Lettuce leaves
Instructions
- In a large bowl, combine red onion, lime juice, olive oil, salt and pepper. Let marinate at least 5 minutes to combine flavor.
- Add chopped shrimp and tomatoes; stir to combine. Gently add avocado and cilantro. Season with salt and pepper. Serve on a bed of lettuce leaves.
- Enjoy!
Notes
Nutrition
Leave a Reply