A very satisfying and insanely good shrimp and avocado salad. This salad is also very healthy. The citrus dressing gives it a slightly sweet and tangy taste that is to die for. This salad feeds 2 people as a complete meal or 4 people as an appetizer.
½poundshrimp/prawns - about ¼ kgraw. peeled and deveined
1headromaine lettuce or green leaf lettuce - chopped
2ripeavocados - chopped
1large roma tomato
¼small onion - chopped
½large cucumber - chopped
2freshly boiled corn on the cob - corn cut out from cob
For the shrimp
¼teaspoonground white pepper/ black pepper
Pinch of salt
1tablespoonextra virgin olive oil
2tablespoonsextra virgin olive oil
¼teaspoonground black/white pepper
4sprigscilantro or parsley - chopped
Cook the shrimp. Season the shrimp with salt and white pepper. Place oil in a skillet and heat on high heat for 2 minutes. Add the shrimp and let it cook for 2 minutes on each side. Remove and set aside.
Place lettuce, tomatoes, avocado, corn, corn, onion and shrimp in a salad bowl.
Make the dressing. Squeeze the juice out of the lime and lemon into a bowl. Add the cilantro or parsley, extra virgin olive oil, salt and pepper. Use a fork to mix everything together. Taste to ensure that the seasoning is according to taste. If you desire, add more salt and pepper.
Pour the dressing over the salad. Toss to combine then serve.
1. Vegetables should be sliced salad style that's not as little as you will slice them if they are to be cooked.2. Alternately, seaspoon your shrimp with a teaspoon of West African suya spice. It is so good!