Shrimp and Brussels Sprout Salad with Avocado Vinaigrette
Description
Garlicky shrimp top a crisp bed of lettuce, sautéed Brussels sprouts with bacon and onions, and brightened up with a creamy and lemony avocado vinaigrette. This salad is packed with flavor and so delicious and satisfying!
Ingredients
For the Salad
For the Dressing
Instructions
For the Salad
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Peel and devein the shrimp and put them into a bowl. In that bowl, add 1 tablespoon extra virgin olive oil, salt, black pepper, and 3 cloves of garlic ran through a garlic press. Stir to combine and set aside to marinate.
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Cut the bacon strips into small strips, or lardons. Chop up the small onion. Cut off the ends of each Brussels sprout, cut each in half lengthwise, then place the halves flat side down on the cutting board, and carefully cut each half into strips, essentially shredding them. Do this with all of the Brussels sprouts.
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In a pan over medium-high heat, add 1 tablespoon olive oil, then add the chopped bacon, onion, and shredded Brussels sprouts to the pan. Season with sea salt and black pepper to taste. Add 1 clove of garlic as well, ran through the garlic press. Sauté until the vegetables are softened and beginning to brown. Remove from the pan onto a plate to cool while you finish the rest of the components of the salad.
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To the same pan you just cooked the Brussels sprouts in, add the marinated shrimp and cook over high heat for just a few minutes until firm and pink. Remove from the pan.
For the Dressing
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In a blender, add the vinegar, lemon juice, avocado flesh, olive oil, salt and pepper and blend until smooth.
To Serve
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To serve, place a bed of leaf lettuce down on the plate. Top the lettuce with a few spoonfuls of the Brussels sprout/onion/bacon mixture. Next, finely grate some Parmesan cheese over top. Top that with 6 of the shrimp. Drizzle the avocado vinaigrette dressing all over the salad, then garnish with torn fresh cilantro. Enjoy!
