Скачать или смотреть Avocado for A1C - Cooking Demo Warm Shrimp & Avocado Salad

A1C-Friendly Cooking Demo:
Warm Shrimp & Avocado Salad

Makes 4 servings

Ingredients

1/2 lb raw shrimp/ prawns (tail off - fresh or frozen)
1 medium zucchini, halved lengthwise
1 avocado, diced; save the halves!
1 medium tomato, diced
1/2 teaspoon minced garlic
1 lemon
2 Tablespoon fresh dill - chopped
1 Tablespoon fresh chives - chopped
1/2 teaspoon dijon mustard
3 tablespoons + 1 teaspoon of olive oil
1 tablespoon coconut aminos (as a soy sauce substitute; it is gluten, wheat and soy free!)
Cracked black pepper (to taste)
Sea salt (optional)
1/2 tablespoon truvia/natvia sweetener - or a few drops liquid stevia extract (optional)

Zucchini
Place a pan over medium-high heat or preheat a gas or charcoal grill
Cut the zucchini lengthwise into halves; coat with 1 teaspoon of the olive oil and season with the salt. Pan sear/grill until tender, 4 to 5 minutes each side. Set aside to cool.
When cool enough to handle, cut the zucchini lengthwise again before cutting into bite-size pieces

Shrimp
In a medium bowl, mix together 2 tablespoons of the oil, all of the coconut aminos (or tamari sauce), garlic, zest from 1/2 lemon, dill, chives, and season with salt (optional) and pepper.
Add the shrimp and toss until coated
Refrigerate for 30 minutes, then pan fry/grill until pink and cooked through, 2 to 3 minutes each side (no longer translucent). Chop each shrimp into 3 pieces. Add diced avocado and diced tomato. Set aside.

Dressing
In a small bowl, whisk together remaining 1 tablespoon of olive oil, 1 tablespoon fresh lemon juice, mustard, pepper and (the agave and sea salt, (if using) until smooth.

Salad
Add dressing to shrimp/avocado/tomato mixture, gently toss until all the ingredients are coated. Using a slotted spoon, add scoops of the shrimp mixture into the saved avocado shells, on a bed of lettuce or in a bowl and enjoy!

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