Shrimp, Asparagus and Avocado Salad; cherry-eating dog Recipe
Shrimp, Asparagus and Avocado Salad
Total time: 30 minutes Ingredients:
1/2 cup (3.3oz, 95gr) Basmati rice
1 cup (8oz, 240ml) chicken stock
10oz (300gr) shrimp, cleaned
10oz (300gr) asparagus, trimmed and cut into 1 1/2″ (4cm) lengths
1 avocado, sliced
6oz (180gr) salad greens. prepared
2 tbs fresh oregano leaves
1 tbs fresh, snipped garlic chives
1 tbs fresh snipped tarragon
1 tbs olive oil
1 tsp paprika
Vinaigrette
2 tbs Balsamic vinegar
2 tsp Dijon-style mustard
4 tbs salad olive oil
Instructions:
Cook rice in chicken stock, usually about 16 minutes
Remove from heat and fluff with a fork when done.
Blanche asparagus in boiling water for 4 minutes.
Refresh in cold water. Drain well.
Heat 1 tbs olive oil in a skillet. Add paprika, shrimp and quickly sauté until cooked through. They will curl and turn opaque when done.
Remove and set aside.
Vinaigrette:
Whisk mustard and vinegar together in a small bowl.
Gradually whisk in olive oil until thick and creamy.
To finish:
Toss greens, herbs with 2/3 of the vinaigrette and arrange in large salad bowl or on two plates.
Divide rice and spread on lettuce.
Arrange shrimp, asparagus, avocado on top of rice Drizzle with remaining vinaigrette and serve.