Shrimp and Avocado Salad
¼ cup OLIVE MILL White Peach Balsamic
¼ cup OLIVE MILL olive oil, such as Arbequina
1 green onion, thinly sliced
½ lb. small cooked shrimp
2 ripe avocados
Lettuce – preferably butter or red leaf lettuce
Optional: 1 T. chopped cilantro
2 T. chopped roasted walnuts or pistachios
Lemon slices for garnish
Combine oil, balsamic and green onions in a bowl. Chop shrimp into ½” pieces and add to oil mixture. Arrange leaves of lettuce on individual plates. Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoot out avocado halves from their skins in one piece. Place avocado half on plate with lettuce. Spoon shrimp mixture onto avocado. Sprinkle with walnuts and cilantro. Serve with lemon slices for garnish.
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Spanish Arbequina Extra Virgin Olive Oil
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White Peach Balsamic Vinegar
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