American
Shrimp and Avocado Salad
Shrimp and Avocado Salad is American home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb cooked shrimp
- 2 avocados
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup corn kernels
- 2 limes
- 1/4 cup olive oil
- 1 jalapeno
- 1/4 cup chopped cilantro
- 1/2 tsp salt
How to cook it
- Pat the cooked shrimp dry and, if large, cut them in half.
- Whisk the juice of the limes, olive oil, minced jalapeno, cilantro, and salt into a bright dressing.
- Combine the greens, tomatoes, cucumber, red onion, and corn in a large bowl.
- Add the shrimp and diced avocado, then drizzle with the dressing.
- Toss gently to keep the avocado intact and serve right away.
Serve it with
A American lunch is a plate rather than a single dish. These are the courses that normally sit beside Shrimp and Avocado Salad, read from the same composition Dinejot builds a real meal from.
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Shrimp and Avocado Salad carries shellfish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Almond Vanilla Chia Pudding |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Vegetables, Fruit, and Meat or fish
- How this was set
- Hand audited
When to cook it
Shrimp and Avocado Salad takes about 25 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. It is at its best in summer, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on shrimp, avocado, and tomato.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.