Chef Heidi Allison
Sweet Onion, Shrimp and Avocado Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Heidi Allison
From the Chef/Author Heidi Allison: this refreshing (and healthy) salad makes a great summer party appetizer when served in chilled margarita glasses. Pair with grilled salmon and a chilled Riesling wine.
Ingredients
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1/2 corn tortilla
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1/2 cup canola oil
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1 large sweet onion
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2 large organic avocados
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2 tablespoons organic lemon juice, freshly squeezed
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1/4 cup olive oil
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1 teaspoon kosher salt
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2 tablespoons organic green onions, thinly sliced (1/8 inch) green part only, plus more for garnish
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1 Serrano Pepper, halved and seeds removed, cut crosswise in 1/8 strips
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1/2 organic lime
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1/2 head organic Iceberg Lettuce, cut in 1/4 inch thick slices
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1 pound Mexican white shrimp, cooked and peeled
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Kosher salt and freshly black pepper to taste
Directions
Cut the tortilla in half and stack the 2 pieces on top of each other.
Cut into thin strips and fry in canola oil on medium heat until crisp. Remove from pan and drain on a paper towel, set aside.
Cut onion in quarters lengthwise, then cut crosswise into thirds. Soak the onion in a bowl of cold water for 10 minutes.
Cut the avocado in half and remove the pit. With a spoon, scoop out the flesh in one piece and make 7 lengthwise cuts, then 7 crosswise cuts (this is an easy way to dice an avocado).
In a large bowl, whisk together the lemon juice, olive oil, salt, green onion and Serrano pepper.
Drain the onions and dry with a paper towel. Add the onions to the dressing and stir to coat.
Place the shredded lettuce on a platter in a broad layer.
Remove the onions with a slotted spoon and drain over the bowl to catch any excess dressing.
Arrange the onions on the outside perimeter of the lettuce.
Place the avocados in the remaining dressing and mix to coat.
Remove and mound on top of the lettuce, centering so that the sweet onion is showing around the edges.
Place the shrimp on top of the avocado and squeeze the lime juice over the shrimp.
Garnish with green onion and season with a pinch of kosher salt and freshly ground black pepper to taste.
Top the shrimp with the fried tortilla strips and serve immediately.
Filed in:
Brunch,
Green Onions,
Hass Avocado,
Iceberg Lettuce,
Lime,
Lunch,
Mexican White Shrimp,
MOther's Day,
Organic Avocados,
Organic Green Onions,
Organic Iceberg Lettuce,
Organic Lemons,
Organic Limes,
Organic Sweet Onions,
Pescatarian,
Salad,
Scallions,
Serrano Pepper,
Summer,
Sweet Onion Shrimp and Avocado Salad,
Tea,
Vegetarian
