Valentine Buffet Shrimp and Salad Combo
A vibrant, elegant dish combining tender shrimp with fresh salad greens, cherry tomatoes, avocado, and a light lemon dressing. Perfect for gatherings or intimate dinners.
Ingrédients
Shrimp and Salad Base
- 1 pound shrimp, peeled and deveined
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 medium avocado, diced
Dressing
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- to taste Salt
- to taste pepper
Garnish
- to taste Fresh herbs (like parsley or cilantro) for garnish
Instructions
Preparation
- Gather all ingredients and rinse the salad greens thoroughly. Chop cucumber, halve cherry tomatoes, and dice avocado.
Cooking the Shrimp
- Bring salted water to a boil in a pot. Add shrimp and cook for 2-3 minutes until pink and opaque. Drain and let cool.
Mixing the Salad
- In a mixing bowl, combine salad greens, cucumber, cherry tomatoes, and avocado. Toss gently.
Making the Dressing
- Whisk together olive oil, lemon juice, salt, and pepper in a separate bowl until emulsified. Adjust seasoning if necessary.
Combining Ingredients
- Add cooled shrimp to the salad mixture and combine.
- Drizzle dressing over the salad and toss gently to coat all ingredients.
Garnishing and Serving
- Sprinkle fresh herbs over the top and serve immediately for optimal freshness.
Notes
Best served immediately. Store leftovers separately in airtight containers. Shrimp can be frozen but not the salad.