Recipe Wednesday: Shrimp, Avacado, and Noodle Salad

Healthy Dinner recipes, Easy dinner recipesAnother week has gone by, which means it’s time for our weekly recipe! This week we’re featuring a recipe from Anita Kerr’s book Celebrate Dinner: Eating Gourmet the Frugal Way. Anita knows that it’s hard to come up with new dinner ideas every night. That’s why she put together this book of 91 dinner ideas so you don’t have to keep having the same 10 meals over and over again.

I chose this recipe because of the picture. I love shrimp and these ones just look delicious. Maybe it’s just getting too close to lunch time, but there you go. Plus this is a cold meal, perfect for hot summer days, AND I’m pretty sure it’s gluten-free even though it doesn’t say so specifically. Enjoy!

Shrimp, Avocado, & Noodle Salad

3 quarts water

12 large shrimp, peeled, de-veined

4 oz. Asian rice-stick noodles, softened in hot water (about 15 minutes)

3 green onions, thinly sliced diagonally

1 lg. carrot, peeled, sliced

Honey Ginger Dressing (below)

salt/pepper to taste

1 firm avocado

Bring the water to a boil and simmer shrimp just until cooked through. Set aside. Return the water to a boil, and add the softened noodles. Cook the noodles for 2 minutes or just until tender. Rinse the noodles in a colander under cold water to stop the cooking process; drain well. Cut the noodles with scissors into 4-inch lengths.

Gently toss the shrimp, noodles, onions, carrot, and honey ginger dressing in a bowl. Season with salt and pepper. Just before serving, pit and peel the avocado, cut into½-inch pieces and place on top of the salad.

Honey Ginger Dressing:

1 tbsp. honey

1 tbsp. fresh lemon juice

1½ tsp. peeled minced fresh ginger 2 tbsp. vegetable oil

Salt/pepper to taste

Whisk together the honey, lemon juice, and ginger in a small bowl. Add the oil in a slow stream, whisking until well blended. Season with salt and pepper

How do you enjoy your shrimp? Or do you hate it?

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