Zesty Chilean Avocado and Shrimp Salad
This vibrant Zesty Chilean Avocado and Shrimp Salad is a refreshing dish that beautifully combines the rich, creamy texture of ripe avocados with succulent shrimp, perfectly seasoned with a zesty anchovy-mayo dressing. Originating from the culinary traditions of Chile, this dish highlights the coastal flavors and is perfect for a light lunch or an impressive appetizer. Serve it in the original avocado shells for an eye-catching presentation that's sure to impress your guests. This salad not only tantalizes your taste buds but also offers a nutritious feast rich in healthy fats and protein.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
water
2 cups (combined with other ingredients)
bay leaf
1 (added to the water)
ground allspice
1/2 teaspoon (added to the water)
lemon
1/2 (quartered for cooking and juiced for dressing)
sea salt
1/2 teaspoon (added to the water)
shrimp
8 (peeled, deveined, and heads removed)
anchovy fillet
1 (soaked in milk to reduce salt, then minced)
flat-leaf parsley
1/2 teaspoon (minced)
mayonnaise
1/3 cup (combined in the dressing)
fresh ground black pepper
1 pinch (added to the dressing)
crushed red pepper flakes
1 pinch (added to the dressing)
ripe avocados
2 (halved and flesh scooped out)
cabbage
1 cup (shredded)
Instructions
1
In a saucepan over high heat, combine 2 cups of water, bay leaf, ground allspice, lemon quarters, and sea salt.
2
Bring the mixture to a boil and then lower the heat to medium-low. Carefully add the shrimp, allowing them to cook for 7 to 10 minutes, or until they are curled and pink. Avoid overcooking, as fresh, tender shrimp make all the difference.
3
Once cooked, drain the shrimp and place them on a plate to cool completely.
4
To create the dressing, rinse the anchovy fillet and pat it dry before mincing it finely.
5
In a mixing bowl, combine the minced anchovy, flat-leaf parsley, and mayonnaise.
6
Use a strainer over the bowl and squeeze the juice from half a lemon into the mixture, allowing the juice to filter through for added flavor.
7
Add freshly ground black pepper and crushed red pepper flakes to the mixture and whisk thoroughly until well combined.
8
Prepare the avocados by cutting them in half lengthwise and removing the pits. Use a large spoon to gently scoop out the avocados and set aside the hollow shells.
9
Distribute the shredded cabbage evenly across four salad plates.
10
In a separate bowl, cube the reserved avocado flesh into half-inch pieces and combine it with the cooled shrimp.
11
Gently fold the prepared sauce into the shrimp and avocado mixture until everything is evenly coated.
12
Create a hollow in the center of the cabbage on each plate and nestle an empty avocado shell into the hollow.
13
Spoon the shrimp and avocado salad into the avocado shells and serve immediately.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Zesty Chilean Avocado and Shrimp Salad?
It is a refreshing Chilean-inspired dish combining creamy avocados and succulent shrimp with a zesty anchovy-mayonnaise dressing.
What are the main ingredients in this recipe?
The main ingredients include ripe avocados, shrimp, mayonnaise, anchovy fillet, lemon, cabbage, and various seasonings like bay leaf and allspice.
How long should the shrimp be cooked?
The shrimp should be cooked for 7 to 10 minutes in boiling water until they are curled and pink.
What is the origin of this salad?
This dish originates from the culinary traditions of Chile, highlighting coastal flavors.
How is the dressing for the salad made?
The dressing is made by whisking together minced anchovy, flat-leaf parsley, mayonnaise, lemon juice, black pepper, and crushed red pepper flakes.
How do I prepare the anchovy fillet?
The anchovy fillet should be soaked in milk to reduce saltiness, then rinsed, patted dry, and finely minced.
What is the best way to serve this salad?
For an eye-catching presentation, serve the shrimp and avocado mixture inside the original hollowed-out avocado shells placed on a bed of shredded cabbage.
What spices are added to the shrimp boiling water?
The water is seasoned with a bay leaf, ground allspice, lemon quarters, and sea salt.
Is this recipe considered healthy?
Yes, it is a nutritious meal rich in healthy fats from the avocados and high-quality protein from the shrimp.
What type of cabbage is used?
The recipe calls for one cup of shredded cabbage to serve as the base for the avocado shells.
How do I prepare the avocados for this dish?
Cut the avocados in half lengthwise, remove the pits, scoop out the flesh to be cubed, and set aside the empty shells for serving.
What size should the avocado pieces be?
The reserved avocado flesh should be cubed into half-inch pieces before being combined with the shrimp.
Can I use bottled lemon juice?
The recipe recommends squeezing fresh lemon juice through a strainer for the best flavor and to remove seeds.
What kind of parsley is recommended?
The recipe specifies using minced flat-leaf parsley for the dressing.
Is this salad spicy?
It has a mild kick from a pinch of crushed red pepper flakes and freshly ground black pepper.
Should the shrimp be warm or cold when mixed?
The shrimp should be allowed to cool completely on a plate after cooking before being mixed with the avocado and dressing.
How many servings does this recipe make?
Based on the use of two avocados and four salad plates, the recipe serves approximately four people as an appetizer or light lunch.
What are the tags associated with this recipe?
Tags include Chilean, seafood salad, avocado recipe, healthy salad, shrimp dish, appetizer, and summer salad.
What should I do to avoid overcooking the shrimp?
Watch for the shrimp to turn pink and curl, which typically happens within 7 to 10 minutes, and remove them promptly from the heat.
How do I ensure the dressing is smooth?
Whisk the ingredients thoroughly until the minced anchovy, mayo, and spices are well combined.
What is the role of the bay leaf?
The bay leaf is used to infuse the boiling water with flavor while poaching the shrimp.
Can this be served as an appetizer?
Yes, its elegant presentation in avocado shells makes it an impressive appetizer for guests.
How much mayonnaise is needed?
The recipe requires 1/3 cup of mayonnaise.
What is the total ingredient count?
There are 13 total ingredients used in this recipe.
Does the recipe require salt in the dressing?
The recipe uses sea salt in the poaching water and relies on the anchovy fillet for saltiness in the dressing.
How do I place the avocado shells on the plate?
Create a small hollow in the center of the shredded cabbage on each plate and nestle the empty shell into it.
Can I make this salad in advance?
While the shrimp can be cooked ahead of time, it is best to assemble and serve immediately to prevent the avocado from browning.
What type of shrimp should I buy?
The recipe calls for 8 shrimp that are peeled and deveined with the heads removed.
What provides the 'zesty' flavor?
The zestiness comes from the combination of lemon juice, anchovy, and red pepper flakes in the dressing.
What is the texture of the final dish?
The dish features a contrast between the creamy avocado cubes, the firm yet tender shrimp, and the crunchy shredded cabbage.