Louisiana Rice Salad With Shrimp Avocado Food

AVOCADO AND RICE SALAD

Steps:

• In a large bowl combine rice, tomato, onion, cilantro, lemon juice, jalapenos, olive oil, salt and pepper.
• Toss avocado with lime juice; stir into rice mixture.
• Cover and chill for 2 to 8 hours.
• Spoon mixture on top of shredded romaine lettuce.
• Serve with lime wedges.

SHRIMP, AVOCADO, AND NOODLE SALAD

Steps:

• In a small bowl whisk together honey, lemon juice, and gingerroot until combined. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Thinly slice scallions diagonally and cut carrot into 1-inch-long thin julienne strips.
• In a 4-quart kettle bring 3 quarts salted water to a boil. Shell and devein shrimp. Simmer shrimp until just cooked through, about 1‚ minutes. With a slotted spoon transfer shrimp to a plate. Return water to a boil and add noodles. Cook noodles until just tender, about 3 minutes. In a colander rinse noodles under cold water to stop cooking and drain well. With scissors cut noodles into 4-inch lengths.
• Pit and peel avocado and cut into 1/4-inch dice. In a large bowl gently toss together shrimp, noodles, vegetables, dressing, and salt and pepper to taste.

AVOCADO & WILD RICE SALAD

Steps:

• Follow package directions to prepare the rice mixes and cool in the fridge.
• Combine cold rice with the remaining ingredients, tossing gently to combine.
• Cover and refrigerate overnight or at least for 6 hours.
• When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

AVOCADO LIME RICE WITH GRILLED SHRIMP

Steps:

• Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
• Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
• Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

LOUISIANA RICE SALAD WITH SHRIMP & AVOCADO

Steps:

• 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.