Sandwich Shrimp Salad with Avocado
Sandwich Shrimp Salad with Avocado
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.