CHILEAN-STYLE AVOCADO AND SHRIMP SALAD
I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions.
Provided by cookiedog
Categories Chilean
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
- Bring to a boil, then decrease the heat to medium-low and add the shrimp.
- Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
- Drain the shrimp and allow to cool completely before assembling the salad.
- To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
- Combine the anchovy, parsley and mayonnaise in a bowl.
- Place a strainer over the bowl and juice the lemon over the contents.
- Add the pepper and red peppers and whisk to blend completely.
- To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
- Distribute the cabbage among 4 salad plates.
- Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
- Cut the avocado flesh into 1/2-inch cubes.
- Place the shrimp and avocado in a bowl.
- Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
- Serve immediately.
Nutrition Facts : Calories 262.4, Fat 21.7, SaturatedFat 3.2, Cholesterol 24.2, Sodium 497.9, Carbohydrate 17.4, Fiber 8.5, Sugar 2.5, Protein 5.5
PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME
Steps:
- Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
- Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.
CHILEAN CABBAGE AND AVOCADO SLAW
Coleslaw meets guacamole here in this utterly simple mix of shredded cabbage, salt, lemon, and puréed avocado. The chef Iliana de la Vega, who was born in Oaxaca, Mexico, served it at a delicious Latin-themed lunch she prepared at the "Healthy Kitchens, Healthy Lives" conference this year at the Culinary Institute of America in Napa Valley. I couldn't get enough of it. I sat with Iliana at the lunch and asked her about the salad. "Just salt the cabbage, let it sit for a while, then add lots of lemon juice and the mashed avocado," she said. That really is all there is to it. Shred the cabbage thin and for best results let it sit, after salting generously, for an hour or more, to tenderize it and draw out strong-tasting juices.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 15m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
- Toss cabbage with half the lemon juice.
- Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 1 gram
SEARED SHRIMP AND AVOCADO SALAD RECIPE BY TASTY
Here's what you need: private selection argentine shrimp, olive oil, garlic, kosher salt, pepper, lemon zest, mesclun greens, quinoa, cherry tomato, avocado, chickpeas, scallions, shallot, apple cider vinegar, honey, dijon mustard, kosher salt, pepper, olive oil
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 19
Steps:
- Add the shrimp to a mesh strainer set in a bowl of cool water and let sit for about 10 minutes to defrost.
- In a medium bowl, combine the defrosted shrimp, olive oil, garlic, salt, pepper, and lemon zest. Toss until the shrimp are well coated.
- Heat a medium pan over medium heat. Add the shrimp to the pan and cook for about 1 minute on each side, until pink, opaque, and firm. Remove from the pan and set aside to cool.
- Make the vinaigrette: In a liquid measuring cup, combine the shallot, vinegar, honey, mustard, salt, and pepper. Whisk until fully incorporated. While whisking, slowly stream in the olive oil until completely emulsified.
- To assemble the salad, add the mesclun greens to a large bowl. Top with the cooked shrimp, quinoa, cherry tomatoes, avocado, chickpeas, and green onions. Drizzle with the vinaigrette, then toss to combine.
- Enjoy!
Nutrition Facts : Calories 685 calories, Carbohydrate 35 grams, Fat 51 grams, Fiber 6 grams, Protein 22 grams, Sugar 10 grams
AVOCADO-SHRIMP SALAD
Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day
Provided by RCRENFRO
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 14.9 g, Cholesterol 196.4 mg, Fat 17.1 g, Fiber 7.9 g, Protein 29.1 g, SaturatedFat 2.6 g, Sodium 203.4 mg, Sugar 3.5 g
SHRIMP AND AVOCADO SALAD
This Mexican shrimp cocktail's bright, fresh flavors and colors entice even my little ones. I like to serve it alongside a scoop of lime-cilantro rice for a light meal. -Carly Terrell, Granbury, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl, stirring gently to combine. Divide among serving bowls. Garnish with lime wedges if desired.
Nutrition Facts : Calories 209 calories, Fat 9g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 329mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
SHRIMP AND AVOCADO SALAD WITH CITRUS VINAIGRETTE (CAMARONES A LA VINAGRETA)
Versions of seafood "coctel" are found around the Caribbean, usually with ketchup as a base for the sauce. In this recipe adapted from Von Diaz's "Coconuts and Collards" cookbook, the tomato and onion are part of the salad, and the dressing is based on citrus and olive oil, plus a bit of mustard to make it creamy. It's a refreshing and satisfying dish for hot weather, perfect with a cold beer at the end of a long summer day. Diced avocado makes the dish more filling, but it is optional.
Provided by Julia Moskin
Categories salads and dressings, seafood, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook the shrimp: In a pot, combine 1 quart water with 1 tablespoon salt. Add peppercorns and bay leaves and bring to a boil over high heat.
- Prepare an ice bath: Add enough ice to a large bowl until half full. Sprinkle the ice with 2 tablespoons salt and top with enough cold water to cover. Set aside.
- When the water boils, stir the shrimp into the hot water and turn off the heat. Let cook until just pink and opaque, 1 to 2 minutes depending on size of shrimp. Drain shrimp and transfer to the ice bath. Stir well and set aside until shrimp are completely chilled, 3 to 5 minutes. Drain shrimp again and transfer to paper or kitchen towels to dry.
- Make the dressing: In a medium bowl, stir together tomatoes, red onion, oil, fruit juices, herbs and mustard. Season to taste with salt and pepper. Add shrimp, toss to coat and chill for at least 1 hour (or up to 1 day).
- When ready to serve, peel and dice the avocado and fold into the shrimp salad. Serve chilled, in a serving bowl or on individual plates lined with lettuce leaves.
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
More about "chilean style avocado and shrimp salad recipes"
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD - THE …
From washingtonpost.com
Is Accessible For Free TrueCalories 230 per servingServings 8
TROPICAL CILANTRO-LIME SHRIMP AND AVOCADO SALAD - MY LATINA TABLE
From mylatinatable.com
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD - GLUTEN FREE RECIPES
From fooddiez.com
SHRIMP AND AVOCADO SALAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CALIFORNIA AVOCADO SALAD WITH SHRIMP AND LOUIS DRESSING
From californiaavocado.com
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD RECIPE - FOOD.COM
From pinterest.com
MEDITERRANEAN SHRIMP SALAD RECIPE WITH AVOCADO | SALTY SIDE DISH …
From saltysidedish.com
SHRIMP AVOCADO SALAD - LAUGHING SPATULA
From laughingspatula.com
SHRIMP AVOCADO SALAD - CARLSBAD CRAVINGS
From carlsbadcravings.com
AVOCADO SHRIMP SALAD WITH CHILE ORANGE DRESSING - SANDI GRIFFIN
From sandigriffin.com
CHILEAN STYLE HOT DOG WITH AVOCADO, SAUERKRAUT AND MAYO
From avocadosfrommexico.com
SHRIMP AVOCADO SALAD RECIPE WITH CITRUS DRESSING
From savoringthegood.com
SHRIMP AVOCADO SALAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
RECIPE CHILEAN-STYLE AVOCADO AND SHRIMP SALAD - YOUTUBE
From youtube.com
CITRUS SHRIMP SALAD WITH AVOCADO | FOODIECRUSH.COM
From foodiecrush.com
SHRIMP AVOCADO MANGO SALAD - MY DOMINICAN KITCHEN
From mydominicankitchen.com
AVOCADO AND SHRIMP SALAD RECIPE - FOOD.COM
From food.com
CHILEAN RECIPE FOR AVOCADO CELERY SALAD - PICKLES TRAVEL
From picklestravel.com
BEST AVOCADO SHRIMP SALAD | SALADS | KETO RECIPE
From charlottefashionplate.com
CITRUS SHRIMP AVOCADO SALAD RECIPE - ALI IN THE VALLEY
From aliinthevalley.com
SHRIMP AND AVOCADO SALAD RECIPES | AVOCADOS FROM MEXICO
From avocadosfrommexico.com
SHRIMP SALAD WITH AVOCADO(HEALTHY). - THE SEAFOOD BLOG
From theseafoodblog.com
AVOCADO SHRIMP CITRUS SALAD - FRAICHE LIVING
From fraicheliving.com
RECIPE CHILEAN-STYLE AVOCADO AND... - CAKE SMITHS BAKERY BLOG
From facebook.com
SHRIMP AVOCADO SALAD RECIPE - COOKING WITH TRADER JOE'S
From cookingwithtraderjoes.com
SHRIMP ORZO PASTA SALAD - I WASH YOU DRY
From iwashyoudry.com
CHILEAN-STYLE AVOCADO AND SHRIMP SALAD RECIPE - FOOD.COM
From pinterest.com
DOROTHY'S SHRIMP, CRAB AND AVOCADO SALAD - PINCH AND SWIRL
From pinchandswirl.com
SHRIMP AVOCADO SALAD - THE SPRUCE EATS
From thespruceeats.com
11 CLASSIC SEAFOOD AND AVOCADO SALADS | ALLRECIPES
From allrecipes.com
MEDITERRANEAN-STYLE SHRIMP PASTA SALAD WITH AVOCADO (VIDEO)
From themediterraneandish.com
CHILEAN STYLE AVOCADO AND SHRIMP SALAD RECIPE - WEBETUTORIAL
From webetutorial.com
CHILI SHRIMP WITH AVOCADO SALAD - EATINGWITHANGIE.COM
From eatingwithangie.com
10 BEST SHRIMP WITH AVOCADO RECIPES | YUMMLY
From yummly.com
SHRIMP AVOCADO SALAD {LOW CARB} - FEELGOODFOODIE
From feelgoodfoodie.net
WORLD BEST FISH COOKING RECIPES : CHILEAN-STYLE AVOCADO AND …
From worldbestfishrecipes.blogspot.com
CHILI LIME SHRIMP AND AVOCADO SALAD - CALIFORNIA AVOCADOS
From californiaavocado.com
CHILEAN-STYLE AVOCADO SALAD - THE WASHINGTON POST
From washingtonpost.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #salads #seafood #easy #dinner-party #shrimp #south-american #chilean #shellfish
You'll also love