Sandwich Shrimp Salad with Avocado
Sandwich Shrimp Salad with Avocado
Servings: 2
Ingredients:
- 8 ounces / baby salad shrimp, drained and minced
- 1 Tbls / minced red onion
- 2 small / radishes, minced
- 1 clove / garlic, pressed
- 1 lemon, juiced
- Kosher Salt
- 2 Tbls / Mayonnaise
- 1 Tbls / snipped chives
- 4 slices / sourdough hearth bread, lightly toasted
- 1/2 Avocado, very thinly sliced
- Black Pepper in a mill
- 2 Tbls / chopped fresh cilantro, optional
Instructions:
- Place the minced shrimp into a medium mixing bowl; add the onion, radishes, garlic and lemon juice and season lightly with salt. Mix gently.
- Add the mayonnaise, chives and several turns of black pepper and mix well. Taste and correct for salt and acid.
- Lightly toast the bread and set it on a clean work surface.
- Set avocado slices, overlapping them slightly, on two pieces of bread and top with the shrimp salad.
- Grind black pepper over the shrimp and top with cilantro, if using.
- If you rather not use bread, enjoy it as a salad with a crisp lettuce as a bed.
- Drink with a Sauvignon Blanc that has some minerality and acid to it. The shrimp, radishes and avocado work well with the wine’s mineral aspect.