Shrimp, Avocado, and Peach Salad with Chile and Lime

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

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

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