Advertisement

Sweet onion, avocado and shrimp salad

Time 20 minutes
Yields Serves 4 to 6
Sweet onion, avocado and shrimp salad
1

Cut the onion in quarters lengthwise, then cut each quarter into lengthwise halves or thirds. Cut each of these sections in half crosswise. Place the onion pieces in a bowl of cold water to soak for at least 10 minutes.

2

Cut the avocados in half, remove the pits and, with a spoon, scoop out the flesh in one piece. Cut the avocados into pieces roughly the same size as the onions.

3

In a large bowl, whisk together 2 tablespoons of lemon juice, the olive oil, salt and chives to mix well. Drain the onions and pat them dry with a towel. Add the onions to the dressing and stir to coat well. Remove the onions with a slotted spoon, draining any excess dressing back into the bowl, and arrange the onions on a platter in a broad layer.

4

Place the avocados in the remaining dressing and stir to coat well. Remove them with a slotted spoon and arrange them in an oblong mound on top of the onions, centering so there is onion showing around the edges.

5

Add the shrimp to the remaining dressing, adding another squirt of lemon juice and a little more salt to taste. Arrange the shrimp on top of the avocados and garnish with more minced chives. Serve immediately.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.