April 11, 2012

Shrimp and Avocado Salad with Greek Yogurt Remoulade

Inspiration: Fancy French lunch of Shrimp and Avocado Salad and warm bread and butter at Chez Fon Fon in Five Points.

Adaption: Greek yogurt as the only source of creaminess (no mayo!) plus freshly shucked corn, because it grabbed my eye in its husks at the store. Also, serving with warm grainy bread and freshly picked berries from Witt Farm in Hayden with whipped cream (as in whipped whipping cream, the real deal).
Setting: Adirondack chairs on the front porch while the air chilled as the sun went down, a ladies' luncheon in the eveningtime because we ladies have jobs. Being real with one another. Bliss.
Variation: We ate this with grilled chicken with Cajun seasonings instead of shrimp for Easter lunch.

Shrimp and Avocado Salad with Greek Yogurt Remoulade

Shrimp, cooked and deveined

Fresh corn, cooked and sliced off cob
Avocado slices
Greek Yogurt Remoulade (see recipe below)salad greens
Stir shrimp, corn and avocado with remoulade. Serve atop salad greens.
Greek Yogurt Remoulade
1 cup Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
3 green onions, chopped
1 teaspoon hot sauce, optional
2 teaspoons Cajun seasonings
Mix all ingredients together with a whisk.


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