i was always curious about claire robinson’s show, 5 ingredient fix. i love the concept and do believe it is possible to make great dishes with just a few ingredients! i happened to catch an episode last weekend and happily found some fun recipes.
i love shrimp, avocado and tomatoes — together, even better! so it was fun to learn this layered shrimp salad recipe. but more important, it was easy to shop for, easy to make and even easier to eat!
you can enjoy it as salad or you can do what i did and layer it on a tortilla. it is colorful, pretty and yummy!
- 6 ounces cooked chilled shrimp, chopped
- 1 fresh jalapenos, seeded, ribbed and finely chopped divided
- 3 teaspoons lemon flavored olive oil, divided – or –
2 teaspoons olive oil + 1 teaspoon lemon juice
- sea salt and freshly cracked black pepper
- 2 large plum tomatoes, diced
- 1 avocado, peeled, pitted, and diced
- chopped chives, for garnish
- 6-inch flour tortilla(s) lightly toasted, optional
Put the shrimp in a small bowl and add 1/2 of the jalapeno, 1 teaspoon oil, and salt and pepper, to taste, and toss to combine. In a second bowl, mix the tomatoes with 1 teaspoons oil and salt and pepper, to taste. Put the diced avocado in a third bowl, add the remaining 1 teaspoons lemon oil, remaining 1/2 of the jalapeno, salt and pepper, to taste, and toss well.
To assemble, divide 3/4 of the shrimp among 4 short 6-ounce wide-rimmed glasses. Top the shrimp in each glass with 1/4 of the tomatoes, followed by 1/4 of the avocado. Finely chop the remaining shrimp to garnish each glass and sprinkle the chives evenly over each salad. Alternately, you can layer this salad in a large glass trifle bowl, to share. Serve immediately or chill and serve within 1 hour.
original recipe from 5 Ingredient Fix: Layered Shrimp Salad