Stacked shrimp and avocado salad
Have you ever made a stacked salad? I do it occasionally if I’m working with ingredients that tend to hold together. Avocados are perfect because of their texture, and shrimp work really well too, because of their curved shape.
Yesterday I had the help of the Star Wars Jedis helping me in the kitchen (check it out!), and we made two of these beautiful salads for lunch. I cut one whole avocado into long pieces, coarsely diced part of a cucumber, minced a few teaspoons of red onion, and removed the tails from a dozen large, cooked shrimp. Using two tin cans as molds, I layered the ingredients, making sure a layer of shrimp was on top. After I carefully removed the rings, I sprinkled the salads with snipped chives.
You can find more tips for making stacked salads here.
To make the vinaigrette, whisk together:
- ¼ cup light olive oil
- 2 tablespoons red wine or cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon granulated sugar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Drizzle vinaigrette over each salad.
from Beautiful Pictures Of Healthy Food http://beautifulpicturesofhealthyfood.tumblr.com/post/143286418434
from Tumblr http://0foodphotography.tumblr.com/post/143287027947