Shrimp and avocado salad

Yield: 1 servings

Measure Ingredient
4 cups Water
1 cup White wine
10 \N Black peppercorns
1 pounds Medium shrimp
1 \N 15 oz. can black beans - rinsed and
\N \N ; drained
1 \N Diced avocado
1 \N Julienned carrot
1 \N Sliced red bell pepper
1 cup Diced jicama
½ \N Sliced cucumber
1 teaspoon Seeded and minced jalepeno pepper
1 pounds Mixed greens
3 tablespoons Fresh lime juice
1 tablespoon White wine vinegar
2 \N Minced garlic cloves
¼ cup Chopped cilantro
3 tablespoons Olive oil
1 tablespoon Dijon mustard
1 tablespoon Soy sauce
1 teaspoon Sesame oil

Directions: Combine the water, wine and peppercorns in a small pot and bring to a boil. Add the shrimp and reduce heat to a simmer. Allow to cook for 5 minutes until cooked through. Drain and peel the shrimp. In a large bowl, combine the shrimp, black beans, avocado, carrot, bell pepper, cucumber, jalepeno, and jicama. To prepare the dressing, combine the lime juice, vinegar, mustard, soy sauce, sesame oil, garlic and cilantro. Whisk in the oil and mix well. Drizzle the vinaigrette over the salad and serve immediately.

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