Shrimp, Avocado, And Noodle Salad
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Honey1 tbsp
Lemon Juice (fresh)2 tbsps
Vegetable Oil1 large
Carrot1360 g
Shrimp (large about 12)Directions:
1
In a small bowl whisk together honey, lemon juice, and gingerroot until combined
2
Add oil in a slow stream, whisking until emulsified, and season with salt and pepper
3
Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips
4
In a 4-quart kettle bring 3 quarts salted water to a boil
5
Shell and devein shrimp
6
Simmer shrimp until just cooked through, about 1‚ minutes
7
With a slotted spoon transfer shrimp to a plate
8
Return water to a boil and add noodles
9
Cook noodles until just tender, about 3 minutes
10
In a colander rinse noodles under cold water to stop cooking and drain well
11
With scissors cut noodles into 4-inch lengths
12
Pit and peel avocado and cut into 1/4-inch dice
13
In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste
14
In a small bowl whisk together honey, lemon juice, and gingerroot until combined
15
Add oil in a slow stream, whisking until emulsified, and season with salt and pepper
16
Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips
17
In a 4-quart kettle bring 3 quarts salted water to a boil
18
Shell and devein shrimp
19
Simmer shrimp until just cooked through, about 1‚ minutes
20
With a slotted spoon transfer shrimp to a plate
21
Return water to a boil and add noodles
22
Cook noodles until just tender, about 3 minutes
23
In a colander rinse noodles under cold water to stop cooking and drain well
24
With scissors cut noodles into 4-inch lengths
25
Pit and peel avocado and cut into 1/4-inch dice
26
In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste