I love this salad for its simplicity and how wonderfully pleasant it is to my taste buds. The first time I had a similar salad was at the Treetops Hotel in Kenya. At that time, I didn’t really appreciate the delicacy that is avocado. Thankfully, since then I have evolved for the better. Hopefully you will enjoy this salad as much as I do. You don’t have to follow the recipe exactly, make it your own and leave me a note as to how you made it better 🙂
1/4 cup mayonnaise
2 tbsp sambal oelek
1 tbsp Dijon mustard
1 tbsp fresh lemon/lime juice
1 tsp grated lemon/lime peel
1 tsp brown sugar (optional)
4 cups mixed baby greens or any other salad greens
1 avocado, peeled, halved, pitted and sliced
1 green onion, finely chopped (optional)
10-15 peeled deveined extra-large shrimp
1 tsp paprika
1 tsp oil
Coat shrimps with salt and paprika. In a frying pan, heat oil and fry the shrimps in medium heat until they are cooked. Remove from heat and set aside to cool.
Whisk mayonnaise, sambal oelek, mustard, lemon juice, sugar and lemon peel in small bowl to blend. Season dressing with salt and pepper.
Arrange greens on 2 plates. Top greens with 1 avocado half. Top with shrimp. Spoon dressing over; sprinkle with green onion.