Remember the shrimp salad you had growing up, slathered in mayo and piled onto avocado halves? Our modern version is lighter and more sophisticated.
Chilean langostino tails, which is meat from the squat lobster, are a real treat when you can get them. Langostinos are actually not really lobsters (they’re technically more closely related to crabs), but they taste kinda like lobster. And because they usually come pre-shelled and are the size of shrimp, they’re easier to eat. Langostino Tails don’t appear often at Trader Joe’s, so when they do, stock up!
This salad pairs langostino tails with creamy avocado, fresh grapefruit, and sweet butter lettuce. It’s a winning combination for a light summer meal or appetizer.
If you can’t find langostino tails, fret not, shrimp will do just fine.
Shrimp Avocado Salad Recipe
- 1 (12-oz) bag frozen Langostino Tails, thawed, or 3/4 lb. cooked shrimp
- 1 large ripe avocado, cut into wedges or bite-size chunks
- 1 grapefruit, peeled and segmented
- 1 (5-oz) bag butter lettuce
- 1/4 cup chopped pistachios (optional)
- White Wine Vinaigrette (recipe below) or 1/3 cup of your favorite light-flavored vinaigrette
- Arrange butter lettuce onto serving platter or individual plates.
- Lightly toss avocado and grapefruit pieces; acid from the grapefruit will keep avocado from turning brown. Place evenly on top of lettuce.
- Toss langostino tails with vinaigrette. Scatter evenly on salad, drizzling any remaining vinaigrette on top.
- Sprinkle with pistachios.
White Wine Vinaigrette
- 2 Tbsp white wine vinegar or champagne vinegar (I love Orange Muscat Champagne Vinegar at TJ)
- 3 Tbsp olive oil
- 1/2 clove garlic, crushed, or 1/2 cube frozen Crushed Garlic
- 1/4 tsp salt
- Pinch of sugar or agave nectar
Whisk together all ingredients until combined.
Prep time: 15 minutes