Shrimp and Avocado Salad
Ingredients
2 lbs. jumbo shrimp, peeled and deveined3 avocados, peeled and diced
1 Zavory pepper or other mild pepper, minced
¼ cup chopped cilantro
½ cup diced red onion
1 cup ground cherries, halved, plus extra for garnish
Salt and freshly ground pepper to taste
Olive oil to taste
½ to 1 cup microgreens
Preparation
• Cook the shrimp very slowly in simmering water until tender. Cool on a sheet pan.
• Meanwhile, thoroughly mix the avocados, pepper, cilantro, red onion, ground cherries and salt in a bowl. Place equal portions of avocado mixture onto four plates.
• Season the shrimp with olive oil, salt and pepper and place equal amounts atop the avocado mixture on each plate.
• In a separate bowl, season the microgreens with olive oil and salt; place equal portions on top of the shrimp.
• Garnish with a few whole or halved ground cherries.