Ingredients
- Asian Avocado Shrimp Salad Bowl
- 1 c Napa cabbage, thinly shredded
- 1 c Romaine lettuce, thinly shredded
- 1/2 c Bean sprouts, rinsed
- 1/2 c Carrots, shredded
- 1 c English cucumber, thin half-moon slices
- 1/4 c Jalapeño, fresh, julienned
- 1/2 c Red bell pepper, julienned
- 1 1/4 c Avocado Soy Vinaigrette
- 3 c Vermicelli Noodles Dressed
- 1/2 c Sriracha Aioli
- 1 c Avocados From Mexico, pickled, small diced
- 1/4 c Serrano pepper, thinly sliced
- 2 tsp Sesame seeds, black and white, toasted
- 1/4 c Cilantro, fresh, chopped
- 20 ea Cajun seasoned shrimp, 16/20, Peeled, Deveined, Tail On, Seared
- Vietnamese Nuoc Cham Dressing
- 1/4 c Fish sauce
- 2 Tbsp Granulated sugar
- 1/4 c Hot water
- 2 Tbsp Lime juice
- 1 Tbsp Rice wine vinegar
- 1 tsp Garlic, minced
- 1 tsp Thai chilies, minced
- 1 tsp Sambal Olek Garlic Chili Sauce
- 2 Tbsp Green onion, thinly sliced
- Dressed Vermicelli Noodles
- 3 c Rice vermicelli noodles, cooked, chilled
- 4 oz Nuoc Cham Dressing
- Avocado Soy Vinaigrette
- 2 c Avocados From Mexico, medium diced
- 2 tsp Garlic, minced
- 1 Tbsp Ginger, minced
- 1/2 c Soy sauce
- 1/2 c Rice wine vinegar
- 2 tsp Honey
- 1/2 tsp Sesame seeds, toasted
- 1/4 tsp Black pepper, ground
- 2 Tbsp Sesame oil
- 1/4 c Avocado oil
- Pickled Avocado
- 1 c Rice wine vinegar
- 1 c Water
- 5 Tbsp Granulated sugar
- 1 tsp Kosher salt
- 1/8 tsp Red pepper flakes
- 1 c Avocados From Mexico, diced small
- Avocado Sriracha Sauce
- 1 c Avocados From Mexico, large diced
- 1/2 c Sriracha sauce
- 1/2 c Heavy mayonnaise
- 2 Tbsp Lime juice
- 1 tsp Garlic, finely chopped
- 1/8 tsp Kosher salt
Instructions
- Avocado Sriracha Sauce:
- Place all ingredients into a food processor, processing until smooth.
- Once processed, transfer into a clean container. Place plastic wrap on top of aioli and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed for up to 24 hours.
- Pickled Avocados:
- Place rice wine vinegar, water, sugar, salt and red pepper flakes into mixing bowl. Mix until sugar and salt are dissolved.
- Add diced avocado; allow to marinate at least 3 hours before use. Do not drain.
- Transfer pickled avocados to clean container. Place plastic wrap on top of avocados and press down firmly to prevent oxidation. Place lid on top of plastic wrap to seal. Refrigerate until needed.
- Avocado Soy Vinaigrette:
- Place avocado, garlic, ginger, soy sauce, rice wine vinegar, honey, sesame seeds and black pepper into blender, blending on high.
- While blending, slowly add in sesame and avocado oils to emulsify.
- Once emulsified, pour vinaigrette into container with lid. Refrigerate until needed for up to 24 hours.
- Dressed Vermicelli Noodles:
- Place blanched vermicelli noodles into mixing bowl.
- Pour nuoc cham dressing over noodles. Toss together and transfer into container with lid. Refrigerate until needed for up to 24 hours.
- Vietnamese Nuoc Cham Dressing
- Place all ingredients except green onion into mixing bowl.
- Mix all ingredients together using a wire whisk until sugar is dissolved.
- Add green onions to the dressing and stir.
- Pour dressing into container with lid. Refrigerate until needed for up to 24 hours.
- Asian Avocado Shrimp Salad Bowl:
- In large mixing bowl, combine cabbage, lettuce, bean sprouts, carrots, cucumber, jalapeño and red pepper.
- Drizzle Avocado Soy Vinaigrette over salad and toss gently.
- Portion salad into 4 serving bowls.
- Place ¾ cup Dressed Vermicelli Noodles in center of each bowl, on top of prepared salad.
- Drizzle 2 tablespoons Avocado Sriracha Aioli over each salad.
- Sprinkle ¼ cup Pickled Avocado around each dressed salad.
- Garnish each salad with 1 tablespoon sliced serrano peppers, ½ teaspoon sesame seeds and 1 tablespoon cilantro.
- Place 5 cooked Cajun shrimp on top of each salad and serve.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
