Chilean Style Avocado And Shrimp Salad Food

CHILEAN-STYLE AVOCADO AND SHRIMP SALAD

Steps:

• Combine the water, bay leaf, allspice, lemon and salt in a saucepan over high heat.
• Bring to a boil, then decrease the heat to medium-low and add the shrimp.
• Cook for 7 to 10 minutes, until the shrimp are curled and pink. Do not overcook the shrimp, as they are significantly better if just cooked through.
• Drain the shrimp and allow to cool completely before assembling the salad.
• To prepare the sauce, rinse the anchovy fillet, pat dry with paper towels and mince.
• Combine the anchovy, parsley and mayonnaise in a bowl.
• Place a strainer over the bowl and juice the lemon over the contents.
• Add the pepper and red peppers and whisk to blend completely.
• To assemble the salad, cut the avocados in half lengthwise and remove the pits. With a large spoon, scoop out the avocado flesh and reserve the empty shells to present the salad.
• Distribute the cabbage among 4 salad plates.
• Make a hollow in the center of the cabbage and place the empty avocado shell in the hollow.
• Cut the avocado flesh into 1/2-inch cubes.
• Place the shrimp and avocado in a bowl.
• Fold the sauce into the shrimp mixture and mound the salad in the avocado shells.
• Serve immediately.

SHRIMP AND AVOCADO SALAD

Steps:

• Preheat a grill or grill pan to medium high.
• Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.
• Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
• Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

CHILEAN CABBAGE AND AVOCADO SLAW

Steps:

• Place shredded cabbage in a large bowl or colander and salt generously. Tossand rub the salt into cabbage with your hands. Let sit for 1 hour or longer (refrigerate if longer than 1 hour). If cabbage tastes too salty, rinse, then squeeze out excess moisture and transfer to a dry bowl.
• Toss cabbage with half the lemon juice.
• Mash avocados in a mortar and pestle, or in a bowl using a fork, potato masher or a whisk. Add salt to taste and remaining lemon juice and mix until smooth. Scrape into the bowl with cabbage and stir together until shredded cabbage is thoroughly coated with mashed avocado. Taste and adjust salt. Add pepper if desired. If mixture isn't creamy, add more avocado.

CHILEAN SALAD

Steps:

• Mix tomatoes, onion, salt and pepper together on a platter.
• Combine oil and lemon juice and pour over salad.
• Sprinkle with coriander leaves on top.