Kristine Kidd

Shrimp, Avocado, and Peach Salad with Chile and Lime

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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

The Mexican flavors in this easy-to-assemble, fresh-tasting dish call for corn chips as an accompaniment. It’s a great one to serve during hot weather, as it requires minimal or no cooking.

Ingredients

  • Fresh lime juice, 1½ tablespoons
  • Gluten-free mayonnaise, 1 tablespoon
  • Olive oil, 3 tablespoons
  • Red onion, 3 tablespoons minced
  • Red jalapeño, 1, seeded and minced
  • Kosher salt and freshly ground pepper
  • Medium shrimp (31–35 per pound), 12–16 oz (390–500 g) peeled, deveined, and cooked, tails intact
  • Large peaches, 2, sliced
  • Large avocado, 1, peeled, cut into slices
  • Fresh cilantro, ⅓ cup (½ oz/15 g) coarsely chopped
  • Fresh basil, ⅓ cup (½ oz/15 g) coarsely chopped
  • Romaine hearts, 2, thinly sliced

Method

  1. In a small bowl, mix the lime juice and mayonnaise. Gradually whisk in the oil. Mix in the onion and jalapeño to make a dressing and season to taste with salt and pepper.
  2. In a large shallow bowl, combine the shrimp, peaches, and avocado slices. Add the dressing, cilantro, and basil and gently toss to blend. Add the romaine, toss gently, and serve. Alternatively, divide the romaine among 4 plates, spoon the shrimp-peach mixture over the top, and serve.

© 2013 All rights reserved. Published by Weldon Owen.

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