These beautiful, zesty shrimp, avocado and tomato salad stacks are fantastic as an appetiser for a dinner party or Christmas celebrations, especially for a festive lunch.
First, we’re going to marinate the shrimp, which can be done the day before or a few hours ahead of serving. Combine cooked prawn meat with the rest of the ingredients and use your hands to toss everything together until well combined and coated. Leave to infuse for 2-3 hours or overnight.
Dice tomatoes (seeds removed) and season with sea salt. Combine and set aside.
Combine lemon, orange and lime juices with olive oil, garlic and salt and whisk together. Add the diced avocado and combine gently as to not mash or break the avocado too much.
To assemble, divide the avocado between 6 small or serving glasses, or as one large layer on a bigger platter. Then pour over the remaining dressing over the top evenly.
Scoop the diced tomato over each serving and then top with equal amount of marinated shrimp. Scatter chopped chives or scallions over the top and drizzle the plate with some sweet balsamic vinegar. Sprinkle with some peppercorns or chilli flakes.
Calories: 225kcal | Carbohydrates: 16g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 870mg | Potassium: 340mg | Fiber: 2g | Sugar: 9g | Vitamin A: 319IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg
Keywords: shrimp avocado salad, Tomato, salad recipes, Shrimp Recipes