Served in cordial glasses, these refreshing petite salads feature flavorful avocado purée, diced cucumber, and microgreens.
Shrimp-Topped Avocado & Cucumber Microgreen Salads
Serves: 8 (3-ounce) servings
Ingredients
- 2 cups water
- 1 lemon slice
- 1 bay leaf
- 1 (6-inch) rib celery, coarsely chopped
- 8 medium/large shrimp, peeled and deveined (tails left on)
- 2½ cups coarsely chopped ripe avocado
- 2 teaspoons fresh lemon juice
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground pepper
- 1 cup finely diced English cucumber
- White Wine Vinaigrette (recipe follows), divided
- 1 cup microgreens
Instructions
- In a small saucepan over high heat, bring to a boil together 2 cups water, lemon slice, bay leaf, and celery. Boil for 3 minutes to flavor poaching water. Remove pan from heat and add shrimp. Cover pan and let sit until shrimp are poached, approximately 5 minutes. Transfer shrimp to a large bowl, and cover with ice to stop cooking. Let cool completely. Remove shrimp and blot dry on paper towels.
- In a medium bowl, using a fork, mash together avocado, lemon juice, salt, and pepper until a smooth purée forms. Transfer avocado purée to a piping bag with the tip cut off.
- Pipe avocado purée evenly into 8 (3-ounce) clear cordial glasses. Using the tip of a spoon, smooth avocado purée in an even layer. Top avocado layer with cucumber. Drizzle cucumber with a little White Wine Vinaigrette. Divide microgreens among glasses. Drizzle with more vinaigrette.
- Dip shrimp into remaining vinaigrette, letting excess drip off, and place shrimp atop microgreen layer. Serve immediately, or refrigerate and serve within 2 hours.
Notes
Make-Ahead Tip: Shrimp can be poached a day in advance, stored in a covered container, and refrigerated. Avocado purée can be made a few hours in advance and placed in a small bowl. Drizzle surface of purée with lemon juice, press plastic wrap onto surface, completely covering surface, and refrigerate. If surface of avocado purée has browned, scrape away and discard browned portion. Remaining purée will be good to use.
White Wine Vinaigrette
Serves: approximately ½ cup
Bright white wine vinegar combined with shallot, fresh dill, lemon juice, and sugar creates a vibrant vinaigrette that is perfect for almost any salad but especially for our Shrimp-Topped Avocado & Cucumber Microgreen Salads.
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon very finely chopped shallot
- 1 teaspoon very finely chopped fresh dill
- ½ teaspoon granulated sugar
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
Instructions
- In a small glass jar with a screw-top lid, combine olive oil, vinegar, lemon juice, shallot, dill, sugar, salt, and pepper. Shake vigorously until combined and emulsified. Let sit at room temperature for 1 hour for flavors to meld.
Notes
Make-Ahead Tip: White Wine Vinaigrette can be made a day in advance and stored in the refrigerator. Let come to room temperature and shake again before using.
