This salad screams summer, refreshing and satisfying all at the same time. This dish tastes better the longer you let the shrimp marinade, so it can be made ahead of time if you’re expecting company.
The recipe of the week is... Shrimp and Avocado Salad – Outer Aisle Style
For this salad you have the option of using Cilantro Dressing or Pesto Marinade
Ingredients (Cilantro Dressing/Marinade):
3 Tbsp fresh Lime Juice
2 Tbsp Extra Virgin Olive Oil
½ cup fresh cilantro, chopped
1/8 tsp fresh cracked Pepper, to taste
pinch Salt, to taste
Combine all ingredients in a bowl and mix.
Ingredients (Pesto Marinade):
3/4 c. fresh basil leaves
1/4 c. pine nuts
1 clove garlic, peeled
1 tbsp. grated Parmesan cheese
1/4 c. Olive oil
Salt and pepper to taste
Combine ingredients in a cuisinart until blended
Cilantro dressing or Pesto
1 lb cooked shrimp, deveined and tail removed
2 ripe avocados
2 packs of Outer Aisle veggie pasta
1. Pour cilantro dressing/marinade or pesto over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better).
2. Place Outer Aisle veggie pasta in a large bowl
3. Cut avocado into bite-size wedges. Sprinkle over veggie pasta.
4. Top with marinated shrimp and leftover cilantro dressing or pesto.