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Poached Shrimp Avocado Salad

By Isabelle Cano (6th Grade)


Avocado Filling

  • 1 ripe mango, diced
  • 1/4 cilantro, finely chopped
  • 2 avocados
  • fresh baby herb salad greens, to serve

Yogurt Dressing

  • 1/4 cup yogurt
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1/2 lime
  • sea salt to taste

Poached Shrimp

  • 1 cup small cooked shrimp
  • 1 whole lemon
  • 3 bay leaves
  • 1 tbsp peppercorns (whole)
  • sea salt to taste


Fill a large pot with about 1/2 gallon of water, add the salt and sqeeze in the lemon juice; toss the halves in for extra flavor. Add bay leaves, peppercorn, and salt. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics. Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thouroughly before peeling.

Yogurt dressing: Place all the ingredients into a bowl and mix together and set in the refrigerator for a few minutes. Peel mango  and cut into small diced pieces.

Halve the avocados. Carefully remove the pit and peel away the skin. Rub the avocado halves with 1/2 teaspoon of lime juice, this will keep the avocado from oxidizing. Miz poached shrimp, diced mang, cilantro and yogurt dressing together. Ona plate place an avocado half on the greens and fill the avocado with the shrimp mixture and serve.