Avocado Chopped Salad Two Ways: with Grilled Shrimp or Potato Gallette – And Grillin’ Season Continues! | Apron Strings

By Stina

Ingredients

• AVOCADO CHOPPED SALAD
• with Cilantro Lime Vinaigrette
• 1/4 cup lime juice
• 1 teaspoon lime zest
• 2 teaspoons spicy brown mustard
• 2 tablespoons olive oil
• 1/2 teaspoon cayenne pepper sauce
• 1/2 teaspoon soy sauce
• Salt and Pepper to taste
• Whisk all ingredients together and set aside for flavors to blend.
• 1/4 cup diced cilantro
• 2 large ripe Haas avocados
• 1 medium ripe tomato
• 2 green onions, thinly sliced

Details

Adapted from apronstringsblog.com

Preparation

Step 1

Chop avocados and tomato into small pieces.

Strain vinaigrette to remove lime zest. Stir in cilantro.

Toss all vegetables and vinaigrette together.

FOR POTATO GALLETTE:

Slice a Russet potato into paper thin slices. Using a 2 1/2 inch diameter cookie cutter, cut potato slices into circles. Arrange 6 or 7 slices on a piece of parchment paper, sprinkle with salt and pepper and then brush with melted butter. Let stand for 5 minutes. This is important – to let potato slices bond together. Heat a heavy skillet to medium heat. Place potato rounds into skillet by turning the piece of parchment paper upside down quickly over skillet. Brush top of potato round with melted butter. Place a small pan on top of potato rounds to keep flat while cooking.(If you have a bacon press or a chef’s press, use that.) Cook on one side until you see edges of potato circles are getting brown. Turn over carefully, so as not to disturb circles. Cook with pan on top until other side is browned. Blot with paper towels and let cool completely.

When using your gallettes in this salad, I like to pick them up and spoon some avocado mixture on top and then eat them like a finger food.

FOR GRILLED SHRIMP:

Brush large uncooked shrimp with vegetable oil and smoked paprika. Grill until cooked through, turning once.

Check out a sampling of my Daring Cooks Friends and their potato salads