Shrimp, Avocado and Tomato Salad with Spicy Cilantro-Lime Dressing - Wu Haus

Name: Shrimp, Avocado and Tomato Salad with Spicy Cilantro-Lime Dressing - Wu Haus
Cuisine: Latin American, American, Mexican
Ingredients: For the salad; ½ pound shrimp, peeled and deveined, boiled then cut into 1” pieces; 2 medium-sized avocados, cubed; 1 pound tomatoes, chopped; 2 Tablespoons fresh chives, finely chopped; Extra cilantro and serrano, to garnish; Tortilla chips, to serve; For the dressing; 1 bunch cilantro, stems and leaves included; ½ to 1 serrano pepper (depending on desired spice level); 2 ounces fresh lime juice; 1 clove garlic, minced; 3 Tablespoons water; 1 teaspoon sea salt; ½ cup olive oil

5 steps

Updated at: Thu, 17 Aug 2023 05:13:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1805.4 kcal (90%)

Total Fat164.6 g (235%)

Carbs44.4 g (17%)

Sugars15.2 g (17%)

Protein55.6 g (111%)

Sodium1790.3 mg (90%)

Fiber21.9 g (78%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5 poundshrimp

peeled and deveined, boiled then cut into 1” pieces

2avocados

medium-sized, cubed

1 poundtomatoes

chopped

2 tablespoonsfresh chives

1 bunchcilantro

stems and leaves included

0.5serrano pepper

depending on desired spice level

2 ouncesfresh lime juice

1clove garlic

minced

3 tablespoonswater

1 teaspoonsea salt

½ cupolive oil

Instructions

Step 1

Bring 8 cups of water to boil with 1 teaspoon sea salt.

Step 2

Prepare a bowl of ice water for after the shrimp are done cooking.

Step 3

Once the water comes to a low boil, add the shrimp and cook for 2-3 minutes, until bright pink and cooked through. Remove the shrimp with a slotted spoon and place them directly into the ice water bath to stop the cooking.

Step 4

To make the dressing, add all except olive oil to a blender. Process until the cilantro is broken down as much as possible. Add the olive oil and blend until smooth.

Step 5

Add all salad to a large serving bowl. Slowly add large spoonfuls of the dressing and gently toss to combine. You may have some reserve dressing that you can serve on the side to dip the tortilla chips in. Garnish with extra cilantro, diced serrano, salt and pepper. Serve with tortilla chips.