Shrimp Avacado Salad with Pistachio Nuts
A handsome first course or side salad of chopped shrimp, avacado and pistachios in a garlic seasoned vinaigrette dressing."Soooo good!!!!!! I have made this three times now and it gets better every time!! I also served it different that the instructions and used parfait glasses. So pretty and DELICIOUS! " - Cally07
Yield: 4 Ready in 15 minutes
favorite of 92 people 62 people want to try
Shrimp Avacado Salad with Pistachio Nuts Preparation
In a small bowl, blend oil, vinegar, salt and garlic. Slice 4 of the shrimp lengthwise; cut remaining shrimp into 1/2 inch pieces. Add shrimp to oil mixture and set aside.
Halve avacados lengthwise and remove pits. With a spoon, carefully scoop out bite-size chunks of avacado and add to shrimp mixture, stirring to coat well; reserve avacado shells. If made ahead, cover avacado mixture and shells and refrigerate for up to 6 hours, gently blending mixture once or twice.
Set aside shrimp halves and fill shells with remaining avacado mixture; then top each with 2 shrimp halves. Sprinkle with pistachios.
Line 4 salad plates with lettuce leaves and arrange a filled shell on each.
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