Shrimp, Avocado, and Peach Salad with Chile and Lime
Preparation info
Difficulty
Easy
Makes
4
Servings
Appears in
Weeknight Gluten Free
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 - Red jalapeño,
1 - Kosher salt and freshly ground pepper
- Medium shrimp (
31–35 per pound 12–16 oz 390–500 g - Large peaches,
2 - Large avocado,
1 - Fresh cilantro,
⅓ cup ½ oz 15 g - Fresh basil,
⅓ cup ½ oz 15 g - Romaine hearts,
2
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, divide the romaine among 4 plates, spoon the shrimp-peach mixture over the top, and serve.
© 2013 All rights reserved. Published by Weldon Owen.