Thursday, January 23, 2014

Shrimp, Zucchini, Avocado Salad

I've been addicted to this meal. Very light yet fulfilling, and its packed with nutritious food like avocado (a great source for good fat). You can substitute the shrimps with skirt steaks or chicken breast.

What you'll need: For the shrimps.. 1/4 cup extra virgin olive oil, 2 tbsp soy sauce, 1 garlic clove (minced), zest from 1 lemon, 3 tbsp chopped fresh flat-leaf parsley leaves, 2 tbsp chopped fresh chives, 1/2 tsp kosher salt, 1/4 tsp black pepper, and about 24 large shrimps. For the zucchini.. 1 zucchini (halved), 1 tsp olive oil, and 1/8 tsp kosher salt. For the avocado.. 1 ripe avocado (peeled and chopped) and 1 head of butter lettuce.

Mix all the ingredients together in a bowl (minus the shrimps), stir until evenly mixed. Toss in the shrimps and coat with the marinate evenly. Set aside in the fridge covered for about 30 minutes.

Brush the zucchini halves with a mixture of oil and salt. Grill for 4 to 5 minutes per side. Grill the shrimps until cooked all the way through, about 2 to 3 minutes per side.

Toss zucchini, shrimp and avocado, and leaves from 1 head of butter lettuce together. You can use the remaining juice from the shrimp marinate (heat on pan quickly) to be drizzled on top of the salad OR you can simply use store-bought honey-mustard salad dressing.


This recipe serves 4-5 persons.

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