LOADED AVOCADO CAPRESE SALAD WITH SHRIMP
A
light, refreshing salad that is perfect for any occasion. Loaded with fresh
mozzarella, basil leaves, avocado slices, cherry tomatoes, cucumbers and tender
shrimp - all tossed in a sweet balsamic glaze.
Prep
Time : 10 mins
Cook
Time :
5 mins
Total
Time : 15 mins
Servings : 4
Calories : 470kcal
INGREDIENTS
Salad
·
2
cups cherry tomatoes, (halved)
·
1
medium avocado, (sliced or diced)
·
1
large english cucumber, (thinly sliced)
·
1/2
medium red onion, (thinly sliced)
·
8
oz fresh mozzarella pearls, (or sliced)
·
5
oz fresh basil leaves, (roughly chopped)
Shrimp
·
1
lb wild caught shrimp, (peeled and deveined )
·
1
tbsp olive oil
·
1
tbsp fresh lemon juice
·
1/2
tsp garlic powder
·
salt
and pepper, (to taste)
·
1
tbsp basil pesto
Dressing
·
3
tbsp basil pesto, (store-bought)
·
1
tbsp fresh lemon juice
·
2
tbsp balsamic glaze, (store-bought or homemade)
·
salt
and pepper, (to taste)
Garnishment
·
Fresh
basil, (roughly chopped)
·
Balsamic
glaze (store-bought or homemade)
·
Fresh
lemon juice, (optional - but delicious)
INSTRUCTIONS
1.
Place
a large, nonstick pan over medium heat with olive oil.
2. Once
the olive oil has heated, add the shrimp and season with salt, pepper, and
garlic powder. Squeeze 1 tablespoon of fresh lemon juice over the top.
3.
Cook
1-2 minutes per side and flip, cooking an additional 1-2 minutes or until
cooked through and pink. Remove from burner and toss with 1 tablespoon of basil
pesto. Allow to cool to room temperature and then place in the fridge to cool
even further while you prepare the salad. *SEE NOTES BELOW.
4.
To
a large salad bowl combine tomatoes, mozzarella pearls, cucumber, red onion,
and basil. Combine the ingredients for the dressing in a small mixing bowl and
pour over the salad.
5.
Add
in the cooked shrimp and gently toss to coat.
6. Taste
test and add more salt and pepper, as needed. Drizzle with extra balsamic glaze
and a fresh squeeze of lemon juice (both optional, but delicious in my
opinion). Garnish with avocado and freshly chopped basil leaves.
Homemade Balsamic Glaze
1.
Combine
1/4 cup balsamic vinegar with 1 1/2 tablespoons of light brown sugar, maple
syrup or honey in a small saucepan over medium heat. Once it begins to bubble,
reduce the heat to medium-low and allow it to simmer 8-10 minutes, or until it
has reduced in volume by half. Remove and allow to cool before using.
NOTES
· Shrimp:
I prefer the shrimp to be cooled, but this is entirely up to you. This salad
can be served with warm or cooled shrimp.
· I
like to add half of the avocado to the salad and gently toss it in and then
garnish with a little more. Avocado is best when cut fresh, so add to the salad
right before serving.
Nutrition Facts
Loaded Avocado Caprese Salad with Shrimp
Amount Per Serving (1 serving)
Calories 470Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 8g40%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 220mg73%
Sodium 284mg12%
Potassium 953mg27%
Total Carbohydrates 19g6%
Dietary Fiber 5g20%
Sugars 6g
Protein 44g88%
Vitamin A57.9%
Vitamin C41.7%
Calcium58.7%
Iron16.8%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from withpeanutbutterontop. com
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