Shrimp Salad with Melissa’s Tahini Dressing

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Hi everyone. Today, I am going to give you not ONE, but TWO recipes, you lucky folks! I’m also going to let the video do all the talking. Enjoy!

Shrimp Salad with Avocado and Melissa’s Tahini Dressing:

1/2 lb any size cooked shrimp (I used Medium sized)If your shrimp are raw, place them in boiling water for a few minutes until they turn pink and let cool
1 small tomato, chopped small and seeded
1/2 avocado in a small dice, about 1 cm cubes
Roughly 2 cups washed and torn salad greens
2 TBS walnuts, chopped
salt and pepper to taste

In a large bowl, just for you, place washed salad greens.

In a separate bowl, place cooked shrimp, cubed avocado, tomatoes and walnuts. Add salt and pepper to taste, stir until combined.

Place shrimp mixture on top of salad greens and top with dressing.

Melissa’s Tahini Dressing:

Makes 3 cups (I halved this by using …1/2 of all the ingredients!)

1 c. canola oil
½ c. tahini (can get in any supermarket-just ask for it)
½ c. apple cider vinegar
¼ c. soy sauce
¼ c. lemon juice
¼ c. water (optional to thin it out)
4 cloves garlic
1 tsp. dried basil (I didn’t use)
1 tsp. dried oregano
¼ tsp. salt
¼ c. fresh parsley
1 tbs. sesame oil
1 tbs. chopped chives

Put all ingredients except chives in blender or food processor. Blend. Add chives.

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3 Responses

  1. That looks so good! I am totally inspired. Can one buy US Wild shrimp in North Jersey? As you know, I will not eat that farm-raised, imported stuff and I cannot find a good seafood supplier around here. As a result I am being deprived! Maybe your readers have tips?

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