Pesto Shrimp Avocado Salad is a delightful fusion of flavors and textures, perfect for a refreshing summer meal or a sophisticated appetizer. This dish combines succulent shrimp, creamy avocado, and a vibrant pesto dressing, creating a harmonious blend that tantalizes the taste buds while offering a healthy and nutritious option.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons pine nuts
- Juice of 1 lemon
- Salt and pepper to taste
- Olive oil for cooking
Pesto Dressing:
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions:
- Prepare the Shrimp: In a skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper. Remove from heat and let them cool.
- Make the Pesto Dressing: In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth and well blended. Season with salt and pepper to taste.
- Assemble the Salad: In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, red onion, and basil leaves. Add the pesto dressing and gently toss to coat all the ingredients evenly.
- Finishing Touches: Sprinkle the salad with additional pine nuts for a crunchy texture. Squeeze the lemon juice over the salad and give it a final gentle toss. Adjust seasoning with salt and pepper if necessary.
- Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately to enjoy the fresh flavors, or refrigerate for up to 30 minutes before serving.
