Shrimp Avocado Salad is the perfect heat buster. There was a hurricane coming up from Baja Mexico over the weekend. The weather heated up. High humidity which we are not used to started heating things up early. In fact, when I got up at 3 am it was already 62 degrees in San Francisco. Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.
What to cook for dinner when everyone is hot and sticky? I didn’t want to turn on the stove or the oven. A salad would be the perfect solution. I began mentally checking off the ingredients I had in the refrigerator at home. No need to head to the grocery store. Cooked prawns were in the freezer at home which I had been looking at for a week. All I had to do was defrost them after work.
Needless to say I got home and forgot all about defrosting the prawns (large shrimp). I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer. No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients. The Shrimp Avocado Salad was a big hit. Delicious tasting and cool. The weather today has cooled off at least 15 degrees. My Mom used to make this salad all the time as I was growing up minus the Shrimp. I love how all the vegies meld together after sitting in the Balsamic Vinegar. Dip some sourdough into the bottom of the bowl!