Friday, 22 November 2013

Zesty Shrimp and Avocado Salad

Awhile back I had started a blog focusing solely on food...but it wasn't really my thing. It's not that I don't adore food (which if you haven't figured out yet, you will very quickly), I just wasn't feeling the whole blog thing yet.  

But I wasn't looking back through it, getting ready to delete all of it's existence, when I stumbled across this recipe. Although my balcony is now covered in a good few inches of snow,if you're like me and want to enjoy a spritz of the summer that once was, this is the recipe to do it! 

...Zesty Shrimp and Avocado Salad!!!

To make this fabulous little dish you will need:

1/2 of a chopped red onion
the juices of 2 limes
2 tbsp (approx.) extra virgin olive oil
1 tbsp chopped cilantro 
1 diced avocado
2 diced medium tomatoes
1/2 kilogram of cooked and peeled shrimp
salt and pepper to taste

In small bowl, combine red onion, juice of limes, olive oil, salt and pepper.

Let sit for AT LEAST five minutes (this is especially important if you aren't a huge fan of red onions in the first place, like me), this takes the bite out of the onions and really let's all the flavours marinate together.

In a larger bowl, combine shrimp, avocado and tomato.  Top with chopped cilantro.

Pour contents of smaller bowl in with the shrimp mixture, and toss gently.

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Et voila!!!

Garnish with cilantro if you're looking to go all classy on all of us.

For maximum enjoyment, serve on a balcony, preferably while basking in the evening sun (or if you happen to be in a snowbound city, then inside, wrapped up in a blanket, dreaming of the sunshine).

This probably serves around four people, depending on if you use it as a full meal or as a side.  If you're not a fan of cilantro, try cutting it down by still gives you a bit of flavour but it's not as "in your face". 

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