Home Tap to Call Now

Shrimp, Jicama, and Avocado Salad

shrimp avocado salad

Ingredients

THE DRESSING

• 1⁄2 cup fresh grapefruit juice

• 1 tablespoon white wine vinegar 1 teaspoon honey

• 1⁄2 teaspoon ground cumin

• 1⁄4 cup vegetable oil

• salt

• freshly ground black pepper

• 1 ripe avocado

• 2 cups watercress sprigs, washed and spun dry

• 1 small jicama, peeled and cut into 1⁄4-inch-thick sticks (about 2 cups)

• 2 pounds Simply Boiled Shrimp

Instructions

In a bowl, whisk together the dressing ingredients until emulsified. The dressing keeps covered in the refrigerator for 2 days.

Halve, pit, and peel the avocado. Cut it into 1-inch chunks. Divide the watercress among four plates and top it with the jicama and avo- cado.

Arrange the shrimp on top of the vegetables and drizzle with dressing. Serve immediately.

NOTE:

If you are short of time, buy shrimp already peeled and cooked.

You can cook the shrimp and make the dressing 1 day in advance and keep them covered in the refrigerator.

Jicama (pronounced HEE-ka-mah) is crunchy, juicy, and slightly sweet, tasting like a cross between a raw potato and an apple. Diced, sliced, shredded, or cooked, jicama keeps its crunch and doesn’t dis- color once cut. Available year-round, it can vary from the size of an apple to that of a melon. Its beige skin should be as unblemished as possible, without soft spots.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe

Print Recipe Print Recipe