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