Simple Pleasures Made Simply Delicious: Citrus Shrimp Salad

Simple Pleasures Made Simply Delicious: Citrus Shrimp Salad

Day 132

I think you’ll like this. I was
inspired by a Tasty video for mock ceviche, so I created a summer shrimp
salad of my own. It’s healthy, very refreshing in hot weather, and it’s filled
with the flavors and textures of so many of my summer favorites, like crispy
veggies and creamy avocado.

It’s also versatile. We enjoyed it
with blue corn tortilla chips, but I could easily see how it would be nice
served over a bed of romaine hearts, tossed with cold fusilli

pasta, or even as
a soft taco filling, finished with a dollop of sour cream. My daughter
playfully suggested a “ceviche burger” where it is layered on a pretzel bun
with a burger, some goat or feta cheese, and a cilantro mayo. Now that sounds
incredible, but we haven’t tried it. Yet. When we do, though, I think I’ll chop
the shrimp salad ingredients more finely so they won’t escape the bun when we
try to take a bite.

If you try it first, let us know
how it turns out.

Citrus Shrimp Salad



Photos by Taylor Fowler

1 lb. cooked shrimp, rough chopped
1 English cucumber, finely diced
1 medium red onion, chopped
1 jalapeno, finely diced, without seeds
2 barely ripe avocados, chopped (make sure they
aren’t mushy yet!!)
1 bunch cilantro, finely chopped
¼ cup each: fresh squeezed orange juice, lemon juice, lime
2 tsp. whole grain Dijon mustard
Blend the citrus juices and olive oil in the bottom of a
large glass mixing bowl. Sprinkle with 1½ teaspoons of sea salt and 1 teaspoon
of black pepper. Add the minced garlic, jalapeno, and Dijon mustard. Use a fork
to blend.
Add the shrimp, cucumber, and red onion. Mix well. Place in
fridge for 2+ hours (at least 2). About 30 minutes before serving, add the
tomatoes, cilantro, and avocado, and stir gently. Return to the fridge to
marinate before serving.
Serve with tortilla chips or as a side or dinner salad.

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