' Tomato Shrimp Avocado Salad with Albarino - Vino Mas
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Tomato Shrimp Avocado Salad with Albarino

INGREDIENTS FOR SALAD: 
  • 1 lb raw shrimp, peeled and deveined (I used Argentine Red Shrimp)
  • 1 tbsp olive oil
  • 1 large garlic clove, minced
  • 2 ripe avocados, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, minced
INGREDIENTS FOR DRESSING: 
  • 1 large handful fresh basil leaves
  • 2 medium scallions, sliced thinly
  • 1 clove Garlic
  • 1/4 cup Honey
  • 1/2 cup avocado oil
  • 1/2 teaspoon Sea Salt
  • 2 medium limes, juiced
  • 1 tablespoon Apple Cider Vinegar
  • Salt and black pepper, to taste
INSTRUCTIONS: 
STEP 1: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the shrimp to the pan, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove from heat and let cool.
STEP 2: In a large bowl, combine the diced avocado, halved cherry tomatoes, minced red onion, and chopped cilantro.  Add the cooled shrimp to the bowl.
STEP 3: Combine all dressing ingredients in your blender. Process until smooth. Will keep in the refrigerator for up to a week.
STEP 4: Gently toss dressing with salad to combine, taking care not to mash the avocado.
STEP 5: Serve immediately with a chilled glass of Albariño.

Paired with Tome Arzabal Albario

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