California Avocado season has ended.

Seasoned California Avocado, Shrimp, and Romaine Salad

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Seasoned California Avocado, Shrimp, and Romaine Salad



Serves: 12

As needed Seasoned California Avocado
4 California Avocados
1 Tbsp. Fresh lemon or lime juice
1 tsp. finely chopped garlic
1 tsp. ground cumin
1 1/5 tsp. salt
1/2 tsp. Ground coriander
As needed To taste (optional) Hot pepper sauce
As needed Marinated Shrimp
1 1/2 Tbsp. red wine vinegar
1 1/2 Tbsp. Finely chopped cilantro
2 Tbsp. Lightly toasted, ground pumpkin seeds
1 tsp. sugar
1 tsp. finely chopped garlic
1/2 tsp. salt
1/3 cup olive oil
2 lbs. Shrimp (21 - 25 count, cooked, peeled, deveined)
As needed Coriander Seed Dressing
1/3 cup seasoned rice vinegar
1/4 cup Mirin wine (Japanese rice wine)
24 tsp. Coriander seeds, coarsely crushed
1/2 cup + 2 tablespoons Olive oil
As needed As needed Cilantro sprigs
As needed As needed Colored tortilla strips or chips
36 Hearts of romaine leaves

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  2. To prepare avocado, mash until creamy with bits of avocado remaining. (Do not puree.) Thoroughly blend remaining ingredients with avocado; reserve. To make Marinated Shrimp, whisk together vinegar and next 6 ingredients. Whisk in olive oil. Fold shrimp into vinaigrette; reserve. To make Coriander Seed Dressing, whisk together vinegar and next 5 ingredients; whisk in oil.
  4. Brush 3 leaves romaine with coriander dressing; fan them out across a serving plate with root ends touching. Put a #16 scoop of avocado mixture at the root end of the leaves. Arrange 4 shrimp around avocado. Garnish with cilantro sprigs and tortilla strips or chips.
Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


(1 Ratings)