California Avocado-Shrimp Vinaigrette

California Avocado-Shrimp Vinaigrette Recipe - A Delicious Taste of the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

This California Avocado-Shrimp Vinaigrette recipe is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of juicy shrimp, creamy avocado, and tangy vinaigrette is sure to please your taste buds.

History

This recipe is inspired by the fresh and vibrant flavors of California cuisine. Avocados and shrimp are both popular ingredients in California dishes, and this recipe combines them in a delicious and healthy way.

Ingredients

3 lb (1.36 kg) of medium shrimp, cooked, peeled, and deveined
1.5 lb (680 g) of tomatoes, coarsely chopped
1 green bell pepper, seeded and diced
3 cups of thinly sliced celery
1 medium onion, thinly sliced
0.13 cup of salsa
0.25 cup of vegetable oil
3 tbsp of lime juice
1 tbsp of salt
3 california avocados, seeded, peeled, and cubed
lettuce leaves as needed
minced parsley (optional) as needed

How to prepare

In a large bowl, combine shrimp, tomatoes, green bell pepper, celery, and onion. Set aside.
In a small bowl, mix together salsa, vegetable oil, lime juice, and salt.
Pour the mixture over the shrimp and toss gently. Cover and refrigerate for at least 4 hours.
Before serving, add avocado to the shrimp mixture.
Arrange lettuce leaves on individual salad plates.
Spoon the avocado shrimp mixture onto the lettuce.
Garnish with parsley.

Variations

Add diced mango or pineapple for a tropical twist.
Substitute cooked chicken or tofu for the shrimp for a different protein option.

Cooking Tips & Tricks

Be sure to cook the shrimp just until they are pink and opaque, as overcooking can make them tough.

- For the best flavor, use ripe avocados that are slightly firm to the touch.

- Refrigerating the salad for at least 4 hours allows the flavors to meld together and develop.

Serving Suggestions

Serve this dish as a light lunch or dinner with a side of crusty bread or a simple green salad.

Cooking Techniques

Be sure to cook the shrimp just until they are pink and opaque.

- Toss the shrimp mixture gently to avoid mashing the avocado.

Ingredient Substitutions

Use red or yellow bell pepper instead of green for a different flavor.

- Substitute lemon juice for lime juice if desired.

Make Ahead Tips

This salad can be made ahead of time and refrigerated for up to 24 hours before serving.

Presentation Ideas

Serve the avocado shrimp mixture on a bed of mixed greens for a colorful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

This recipe contains approximately 350 calories per serving.

Carbohydrates

This recipe contains approximately 15 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fats per serving.

Proteins

This recipe contains approximately 30 grams of proteins per serving.

Vitamins and minerals

This recipe is rich in vitamin C, vitamin K, folate, and potassium from the avocado, tomatoes, and bell pepper.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for those with shellfish allergies.

Summary

This California Avocado-Shrimp Vinaigrette is a nutritious and balanced meal that is high in protein and healthy fats.

Summary

This California Avocado-Shrimp Vinaigrette is a delicious and healthy dish that is perfect for a light and refreshing meal. Enjoy the flavors of California with this easy and flavorful recipe.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for California Avocado-Shrimp Vinaigrette. It was a warm summer day, and I was visiting my dear friend Martha in California. She had invited me over for lunch, and as I entered her kitchen, the aroma of fresh herbs and ripe avocados filled the air.

Martha greeted me with a smile and a hug, then led me to the table where she had already set out a beautiful spread of salads, grilled vegetables, and a chilled bottle of white wine. But it was the dish in the center of the table that caught my eye - a vibrant salad of plump shrimp, creamy avocado, and tangy vinaigrette.

I couldn't resist asking Martha for the recipe, and she laughed as she handed me a worn index card with her handwritten notes. "It's a family recipe," she explained, "passed down from my grandmother to my mother, and now to me. I'm happy to share it with you."

As I read through the ingredients and instructions, I couldn't help but feel a sense of connection to Martha's family and heritage. The recipe called for ripe California avocados, juicy shrimp, fresh herbs, and a zesty vinaigrette made with lemon juice, olive oil, and Dijon mustard. It seemed simple enough, but I knew that the secret to its deliciousness lay in the careful balance of flavors and textures.

I returned home from my trip to California with Martha's recipe safely tucked away in my purse. Over the following weeks, I experimented with different variations, tweaking the amounts of herbs and spices until I found the perfect combination. Each time I made the dish, I felt a sense of pride and accomplishment, knowing that I was carrying on a tradition that stretched back through generations.

One day, while I was preparing the California Avocado-Shrimp Vinaigrette for a family gathering, my own grandmother stopped by unexpectedly. She watched me as I diced avocados, grilled shrimp, and whisked together the vinaigrette, her eyes shining with curiosity.

"What's that you're making, dear?" she asked, leaning in for a closer look.

I explained to her about Martha's recipe, and how it had inspired me to learn more about our family's culinary heritage. My grandmother smiled, a twinkle in her eye, and nodded approvingly.

"That reminds me of a recipe your great-grandmother used to make," she said, her voice soft with memories. "It was a dish she learned from a friend who had traveled to California many years ago. Let me show you."

Together, my grandmother and I sifted through a box of old recipe cards, yellowed with age and stained with years of use. And there, tucked between faded clippings and handwritten notes, we found it - a recipe for Avocado-Shrimp Salad, passed down from generation to generation.

As I read through the ingredients and instructions, I felt a sense of awe and wonder. The recipe was similar to Martha's, but with a few subtle differences that reflected the tastes and preferences of my great-grandmother's time. The avocados were sliced instead of diced, the shrimp were poached instead of grilled, and the vinaigrette was flavored with tarragon and shallots.

I couldn't wait to try my great-grandmother's recipe, to taste the flavors of the past and honor the traditions that had shaped my family for generations. With my grandmother's guidance, I prepared the dish with care and attention to detail, following each step as though I were cooking alongside my great-grandmother in her California kitchen.

When the salad was finally ready, I served it to my family with a sense of pride and reverence. The flavors were rich and complex, the textures creamy and crisp, the vinaigrette bright and tangy. And as we sat around the table, savoring each bite and sharing stories of generations past, I knew that I had found a connection to my roots that would endure for years to come.

So now, whenever I make my version of California Avocado-Shrimp Vinaigrette, I do so with a sense of gratitude and humility, knowing that I am carrying on a tradition that has been passed down through the ages. And as I watch my own grandchildren savoring the dish and asking for the recipe, I smile and think of Martha, my grandmother, and my great-grandmother - three strong, determined women who have shaped my love for cooking and my appreciation for the culinary arts.