Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4-5 Servings
- 1/2 large head of lettuce (green or red leaf or romaine)
- 2 large pomegranates
- 1/2 lb. raw shrimp
- 2 avocados
- 1 medium orange
- 1/2 cup (60 ml) olive oil
- 1/4 cup (30 ml) sherry vinegar
- 2 Tbsp orange juice
- dash of sugar
This Shrimp-Pomegranate-Avocado Salad recipe makes 4-5 servings.
Rinse lettuce and allow to drain. On a large platter, place large outer leaves around outside. Chop remaining lettuce and place in center of platter to create a bed for rest of ingredients. If platter is large, more than 1/2 head of lettuce may be needed. Place in refrigerator to chill.
Rinse the shrimp under cold water and allow to drain. Place medium saucepan on the stove on high heat and bring to a boil. When water is boiling, place shrimp in pan and cook 3-4 minutes until cooked. Pour water out and shrimp into a colander. Rinse shrimp under cold water. Peel shrimp and transfer to a bowl. Chill in refrigerator.
De-seed the pomegranates. (About.com’s Guide to Middle Eastern Food has easy-to-follow, step-by-step instructions with photographs on How to De-Seed a Pomegranate.) Place the pomegranate seeds in a medium mixing bowl.
Cut avocados in half and remove pit. Cut into slices. Reserve two slices for dressing. Peel orange and remove as much white membrane as possible. Arrange avocado slices and orange slices around bed of lettuce.
Place chilled shrimp in center of platter on top of lettuce and sprinkle the pomegranate seeds all around. When all produce has been arranged on platter, make the salad dressing.
Combine oil, vinegar, orange juice, reserved avocado and dash of sugar into a food processor or blender and mix thoroughly. Dressing will turn a light green color. Pour dressing over entire platter. If there is too much, serve the rest in a small bowl on side.
Serving Note: To avoid serving mishaps or spills while passing, create individual plates of salad and dress before placing on table.