Saffron Rice Shrimp Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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âThis easy recipe was inspired by a trip to Puerto Rico, where they served yellow rice and flavorful seafood dishes,â writes Stephanie Howard from Oakland, California. âI combined them to create this lovely dish for two.â Ingredients:
1/4 cup olive oil |
2 tablespoons cider vinegar |
2 tablespoons lemon juice |
1-1/2 teaspoons lime juice |
1 garlic clove, minced |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/8 teaspoon salt |
1 cup torn bibb or boston lettuce |
1 cup torn romaine |
1 medium ripe avocado, peeled and chopped |
1 cup cooked saffron rice |
1/2 pound cooked large shrimp, peeled and deveined |
2 tablespoons minced fresh cilantro |
Directions:
1. In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. Cover and refrigerate until serving.
2. Divide lettuces between two plates; top with avocado, rice and shrimp. Sprinkle with cilantro; drizzle with dressing. Serve immediately. Yield: 2 servings.
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