Shrimp and Avocado Salad


Shrimp and Avocado Salad
Buy ground cherries at Yellow Tree Farm, by appointment only, Justin@yellowtreefarm.com and EarthDance Farms, at the Ferguson Farmers’ Market Saturdays – 8 a.m. to noon and the Maplewood Farmers’ Market Wednesdays – 4 to 7 p.m., 314.521.1006

Ingredients

2 lbs. jumbo shrimp, peeled and deveined
3 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.