Quick and Delicious Shrimp Avocado Salad w/ Agave White Wine Vinaigrette

A tasty and quick salad option with its own vinaigrette recipe!
Also try with crab either lump or imitation, if desired.
For kiddos that actually like salad and seafood, simply remove the white wine vinegar and replace with apple cider vinegar or use just the lemon.

Romaine Lettuce
Shrimp (Raw or Cooked)
Crab (Imitation or Lump)
1 TBSP Organic Blue Agave Syrup
3 TBSP White Wine Vinegar
2/3 Cup Olive Oil
1 TBSP Dried Dill
1 Avocado
1 Cucumber
1 Lemon
Black Pepper
1 Garlic Clove

Start first by making the vinaigrette.

Halve the lemon.
Zest both halves.
In a food processor add garlic and mince.
If you don’t have access to a food processor, dice the garlic and use a whisk in a medium bowl for combining the remaining mixture.
Add in the lemon juice and dill.
Toss in the zest.
Add in the white wine vinegar.
Add the olive oil.
Add in the agave syrup, about 1 TBSP.
Add in some cracked black pepper.
Mix well.
Add some salt and pepper to the shrimp and sauté in a medium skillet for 1-2 mins per side for pre-cooked and 3-5 per side for fresh shrimp.
While shrimp sautés, halve the avocado.
Thinly slice the cucumbers.
Add the lettuce to a large bowl and top with some of the vinaigrette.
Add the cucumbers.
Add the avocado.
Top with shrimp.
Add the crab if desired or serve with shrimp only.
Drizzle a little extra on top to finish.
Add salt and pepper if desired.
There delicious and ready in under 20 mins!
Reserve remaining salad for 1 day in the fridge.

The dressing can be refrigerated for up to a week depending on the storage container.


Copyright 2021. All Rights Reserved. Original Photography, Writing, Recipe, Food Design, and Content by Andrea Danielle.

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