Shrimp, Avocado, and Peach Salad with Chile and Lime

Name: Shrimp, Avocado, and Peach Salad with Chile and Lime
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground pepper; Red onion, 3 tablespoons minced; Red jalapeño, 1, seeded and minced; Large avocado, 1, peeled, cut into slices; Fresh cilantro, ⅓ cup (½ oz/15 g) coarsely chopped; Medium shrimp (31–35 per pound), 12–16 oz (390–500 g) peeled, deveined, and cooked, tails intact; Large peaches, 2, sliced; Fresh basil, ⅓ cup (½ oz/15 g) coarsely chopped; Romaine hearts, 2, thinly sliced; Olive oil, 3 tablespoons; Gluten-free mayonnaise, 1 tablespoon; Fresh lime juice, 1½ tablespoons

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

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

Dinner
Spicy
Gluten-free

Method

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.
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

Part of

Working with Seafood

Cleaning clams or mussels

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