Louisiana Rice Salad with Shrimp & Avocado
Tangy shrimp and rice salad served on a bed of red leaf lettuce and garnished with fanned avocado slices.
1 1/2 cup shrimp, cooked, shelled and deveined
1 lime, for juice and zest
1 small clove garlic, crushed
1 tablespoon light soy sauce
6 cups cooked rice
1 (8-ounce) bottle light French salad dressing
Red lettuce leaves
1 avocado, peeled and thinly sliced
- In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce. Marinate for 30 minutes.
- Place rice in a large bowl. Add shrimp mixture and toss to combine. Add French salad dressing and toss until well coated.
- To serve, line each salad plate with a lettuce leaf. Spoon rice salad in the middle. Fan avocado slices to the side of salad as garnish.
Makes 6 servings.
Recipe and photograph provided courtesy of The Association For Dressings and Sauces.