2 ripe Haas avocados—halved, pitted, peeled, and sliced in fairly large pieces
2 tablespoons fresh lime juice
1 pound large shrimp—shelled, deveined and cooked
1 red bell pepper, cut into 1/8-inch dice
1 cup diced (1/8-inch) seeded ripe plum tomatoes
4 scallions white end, or 3 inches of green, thinly sliced on the diagonal
3 tablespoons coarsely chopped fresh mint leaves
How to Make It
Step 1 Make the salad
In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oils, whisking constantly until thickened. Stir in the shallots and lime zest. Add the chives 15 minutes before serving.
Step 2 Make the salad
Put the avocados in a large bowl and toss with the lime juice. Fold in the shrimp, red bell pepper, tomatoes and scallions. Add the dressing and toss gently. Just before serving, toss with the fresh mint leaves. Serve immediately.
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