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Receta Entree Salad - shrimp, mangos, avocados with sesame vinaigrette
by david spottiswood

Entree Salad - shrimp, mangos, avocados with sesame vinaigrette

Delicious, cool, fairly healthy summer dinner

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • salad greens (I use romaine hearts)
  • 10 or 12 raw shrimp (21-25 per # size, and thawed if previously frozen)
  • 1 ripe avocado
  • 1 ripe mango
  • 1 doz. cherry tomatoes (small, farmer's market tomatoes are best)
  • sesame/soy/ginger vinaigrette (I use Trader Joe's)
  • chopped salted cashew pieces or toasted pine nuts
  • crispy chow mein noodles

Direcciones

  1. Several hours in advance, peel, devein and boil the shrimp
  2. It is important not to overcook the shrimp, so if you are doubling the recipe, cook in batches - two minutes per batch, then rinse with cold water and refrigerate until you are ready to make the salad
  3. Then:
  4. peel and slice the avocado and cut into pieces of desired size
  5. peel and pit the mango and cut into pieces of desired size
  6. rinse the cherry tomatoes
  7. toss the salad greens, shrimp, avocado, mango and tomatoes in the vinaigrette
  8. plate the salad
  9. sprinkle the cashews or pine nuts
  10. sprinkle a desired amount of the chow mein noodles