Western•healthy
Shrimp Avocado Beet Salad
This shrimp, avocado beet salad is going to make you rethink what a great salad is all about! Mixed with some hard cooked eggs, salty feta cheese, and drizzled with my sweet and tangy balsamic vinaigrette, this dish is hearty, satisfying, and so delicious! It is perfect as a meal all on its own, but is also great paired with soup or some bread.
- Prep time
- 30 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 raw frozen prawns, (peeled and deveined)
- 1/2 ripe avocado, (cut into chunks)
- 1/2 large cooked beet, (cut into chunks)
- 1 hard cooked egg, (cut into small pieces)
- 2 tablespoons crumbled feta cheese
- Fried shallots
- Sesame seeds
- Chopped green onions
- Furikake seasoning
- Fresh ground black pepper
- Edamame beans
- Chopped nuts
- Sliced almonds
- Mandarin orange segments
- Cut-up apple, pear, kiwi, pineapple
- Chopped Cucumber
- Chopped cooked chicken
- Smoked or grilled salmon
- Hard cheese ((eg. Swiss, cheddar, mozzarella, etc.))
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 1/4 teaspoons dijon mustard
- 1 teaspoons honey
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- 1
Combine extra-virgin olive oil, balsamic vinegar, dijon mustard, honey, sea salt, and pepper in a bowl or measuring cup and whisk together until ingredients are fully blended. Set aside.
- 2
Cooking the Frozen Shrimp:
- 3
Assembling the Salad: