S.A.M Salad = Yum

After 13 years living in LA and complaining how the cookouts don’t compare to the South, I finally hosted my own.

No valet parking, no caterers, no dressing up…just good food, great friends, lots of laughs, full bellies, and NO leftovers.

I wanted to make something everyone would enjoy and appreciate.

I came across a recipe from Lindsay of Suburban Turmoil.

It had 3 of my fave ingredients and seemed like a great dish that Southerners and Angelenos would both enjoy. Jackpot.

I renamed it S.A.M salad just to help remember the main ingredients (Shrimp, avocado, and mangos).

It’s a great light salad and requires little to no cooking. Just slicing and dicing.

I do recommend getting the FRESH SHRIMP and not frozen. It’s worth the few extra dollars. I used large shrimp and put them in whole and also jumbo shrimp that I sliced into 3 pieces.

The S.A.M salad was a huge hit!

Here’s her recipe. Check out her site too. She’s a great writer and has a lot of fun and useful mom 411.

INGREDIENTS

  • 4 quarts water
  • 2 1/4 pounds large shrimp, peeled and deveined
  • 1/2 cup thinly sliced red onion
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 peeled ripe mangoes, cut into bite-sized wedges
  • 2 peeled avocados, seeded and cut into bite-sized wedges
  • cilantro sprigs (optional)

DIRECTIONS

-Bring water to a boil in large pot. Boil shrimp for about 2 minutes. Remove from water, rinse.

-Combine onion, cilantro, lime juice, olive oil, salt and pepper. Add shrimp and toss together in large salad bowl.

-Top with sliced mangoes and avocadoes. Add cilantro sprigs as garnish if desired. Serve it up!

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