Avocado, Shrimps, Tomatoes Salad
small avocados taste much better Summer is here to stay for a while and the abundance of fresh vegetables is here as well. Tonight the only meal that sounded good was salad. Yes, but not your conventional salad, a salad with a twist. My mom just sent me from her beautiful garden some exquisite vine ripe tomatoes. She sent me and assortment of sized and shapes . The cute small cherry tomatoes have patiently been waiting for us to eat them since they have arrived. Freezer door open and I pulled out some wonderful shrimps from Pete at Personal Gourmet. We also have some avocados that are perfect to be enjoyed and our summer salad was created in a flash. Easy dinner with little time in the kitchen is perfect ending to a wonderful day.
Instructions
- 1
Peel 1 large ripe avocado, remove the core and slice in ½ inch thick slices.
- 2
Heat a medium size cast iron skillet. Add the fresh shrimps and sauté over high heat until they turn pink. Season with salt and pepper.
- 3
Cut the cherry tomatoes to smaller bite size.
- 4
Place in a large plate the avocado slices, the cherry tomatoes and the shrimps.
- 5
Drizzle a generous amount of olive oil and lemon juice over the whole dish. Sprinkle with salt and pepper and serve immediately.