Asian Shrimp, Pineapple and Peanut Salad

By sarah_carroll

Ingredients

• Dressing:
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
• 2 tablespoons olive oil
• 1 tablespoon sugar
• 1/2 cup thinly sliced shallots (about 2 large)
• 1 small jalapeño chile, thinly sliced
• 3 tablespoons (packed) fresh mint leaves
• Salad:
• 16 peeled deveined cooked large shrimp with tails intact
• 6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
• 1 large avocado, halved, pitted, peeled, coarsely chopped
• 2 tablespoons salted peanuts
• 1 lime, cut into 8 wedges (for garnish)

Preparation

Step 1

For dressing:
Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.

For salad:
Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.