I have several favorite salad recipes but this one is definitely in the top five. Grilled shrimp and avocado with a chili lime vinaigrette?! Yes, please! My lemon chimichurri is a go-to for so many grilled things but it is especially good on shrimp. Adding the detail of an avocado rose, this salad is visually stunning and utterly delicious.
🍋🌿 Lemon Chimichurri for all things grilled. Fabulous especially on steaks, salmon and grilled vegetables 🔥
1/2 bunch parsley, chopped
1-2 T fresh oregano, chopped
1 clove garlic, grated or minced
1/2 lemon juice and zest
2-3 T canola or vegetable oil
1-2 tsp white wine, rice or other light vinegar
Mix all ingredients and season with salt and pepper if desired. Can be made ahead of time and stored covered in the fridge.
🌶Chili Lime Vinaigrette
1/2 lime juiced, about 2T
2 T Sambal Oelek chili paste
2 T canola oil
2 tsp fish sauce
1/2 small garlic clove grated
1 T honey
1 T sugar
Pinch of salt
Mix all ingredients in a small bowl with a whisk. Stir before serving and store left over dressing in an air tight container in the fridge for several days. Dress lettuce etc with a few drops of sesame oil and then top with dressing.
**For family size portions use equal parts lime juice, sambal oelek (chili paste), canola oil. For 1 whole lime use 1/4 cup of chili paste and oil. Double all other ingredients.
For the salad:
Grill the shrimp and baste with the lemon chimichurri.
Use your favorite mixed greens, a zucchini cut on a spiralizer into zoodles, carrots, diced red bell pepper, and optional mango. Season with salt and pepper, toss with a few drops of sesame oil some dressing and then place into serving bowl. Top with grilled shrimp and thinly sliced avocado rolled into a rose shape. Drizzle the shrimp with additional dressing. Enjoy!
Home cook, Mom, wife, and crafty creative, Mandy is from California and has traveled the world and lived in lots of places. She has fallen in love with Dallas, TX and calls it home.