Shrimp and Avocado Salad with Tomato Ginger Vinaigrette

Preparation info

  • Serves


    • Difficulty


Appears in

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By Joyce Goldstein

Published 1992

  • About

Here is a variation on Shrimp and Avocado Cocktail but with an Oriental tang to the vinaigrette. Try replacing the avocado with blanched asparagus when they are in season. For a more Latin accent, add diced chilies and omit the ginger and star anise.


Tomato Ginger Vinaigrette

  • ¾ cup peanut oil
  • ¼ cup fresh lemon juice
  • 2



For the vinaigrette, whisk all the ingredients together in a bowl.

In a large saucepan, poach the shrimp over low heat in white wine, beer, or water to cover for about 5 minutes. Remove from the poaching liquid and let cool.

To serve, toss the shrimp, avocado, watercress, or spinach, and jicama, if using, with vinaigrette to coat.