Parsley Salad with Avocado & Shrimp Serves 4
The sharp taste of the parsley in this salad is a perfect complement to sweet ripe avocados and chilled shrimp.
Prep Time: 20 minutes
2 cups tightly packed parsley tops, cleaned and dried
2 cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
2 teaspoons capers
Juice of one lemon
2 hard-boiled eggs
1 large avocado, peeled, pitted and sliced
12 large shrimp, peeled and cooked
Salt and freshly ground pepper
1. In a medium-size bowl, combine parsley, garlic, olive oil, capers and lemon juice. Let stand at room temperature 15 minutes.
2. Meanwhile, fan 14 of the avocado on the side of four salad plates. Arrange three shrimp next to the avocado.
3. Peel and grate the eggs and add to the parsley salad. Mix thoroughly and season with salt and pepper. Mound parsley salad on the center of each plate.