Chunky Guacamole & Shrimp Salad
Some people might call this a “deconstructed” guacamole salad … all the ingredients are there but they still stand on their own: avocado, onion, pepper, jalapeno, and tomato. Toss in a little lime juice, fresh cilantro, salt and pepper. The shrimp top it off and it all sits on a layer of cool and creamy cottage cheese.
Are you a cottage cheese lover, or are you one who looks at it and wonders how anyone could actually want to eat it? I actually fall somewhere in the middle of these two categories. I fall into the “it depends on what you put with it” category. Lots of people eat it plain, with fruits and vegetables, with peanut butter and jelly, on toast or crackers. I’m getting there. I know it’s good for you (high protein dairy source, low-fat, reasonable calories), but I don’t crave it … yet.
This salad, however, I do crave. I saw a version of it on Pinterest when I was eating lunch after lunch after lunch on the bleachers at high school baseball games. Those hot, humid, long afternoons required something light, fresh and portable. And then there are those cold, windy, winter days where I just need a reminder that the sun will come out again. Luckily, the ingredients for this salad are readily available any time of year.
build your own
I love cilantro. My husband hates it. Some people can’t get enough jalapeño. Others prefer not to “feel the burn”. Accommodate everyone’s personal preferences by making this a build-your-own-salad-bar. Line up the ingredients and let ’em get creative:
- more or less of an ingredient
- how large/small the vegetables are cut (bigger cuts for bigger punches of flavor)
- omit an ingredient (not the cottage cheese … it is so good)
- BIG bowl or small plate
This would actually make a fantastic picnic or potluck dish too. Layer the ingredients in mason jars or small, clear, plastic cups for easy serving.
Chunky Guac & Shrimp Salad
Chunky Guacamole & Shrimp Salad
- 3 tablespoons avocado oil divided
- 1 pound raw shrimp peeled and deveined
- 1 teaspoon chili powder
- 1/2 teaspoon Salt
- 2 limes quartered
- 1 green pepper diced or cut into strips
- 1 red pepper diced or cut into strips
- 1 jalapeño thinly sliced
- 1 Avocado diced or cut into strips, drizzled with lime juice
- 1 purple onion thinly sliced
- 8 ounces cherry or grape tomatoes whole, halved or quartered
- 16 ounces cottage cheese
- Fresh cilantro
- Toss the shrimp in one tablespoon of the avocado oil. Sprinkle with the chili powder and salt over the shrimp and toss to combine. Squeeze one small lime (or half a larger lime) over the shrimp.
- Heat one tablespoon of the remaining avocado oil in a large skillet over medium heat. Add half of the shrimp to the pan (the shrimp should sizzle when they touch the pan). The shrimp are ready to turn when the edges touching the pan start to turn pink (about 1-2 minutes, more if using larger shrimp).
- Turn the shrimp over and cook for another 1-2 minutes. Do not overcook the shrimp as they will continue to cook even after removal from the pan. Remove shrimp from pan to a plate or bowl.
- Add the final tablespoon of avocado oil to the pan, allow the oil to heat and then repeat cooking steps with remaining uncooked shrimp.
- Assemble salads or allow each person to create their own. A squeeze of fresh lime juice and fresh cilantro or green onions adds the perfect finishing touch.
I am grateful to Pinterest for inspiring so many of my dishes. While browsing through a cottage cheese search, a Roasted Beet and Cottage Cheese Toast recipe caught my eye.
Guess I know what’s for lunch tomorrow!