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Asian Avocado Shrimp Salad Bowl

Salads Recipes For Chefs

Asian Avocado Shrimp Salad Bowl

Ingredients

  • 1.5 oz Napa cabbage, shredded thin
  • 1.5 oz Romaine lettuce, shredded thin
  • 1 oz Bean sprouts, rinsed
  • 1 oz Carrots, shredded
  • 1.5 oz English cucumber, sliced thin into half moons
  • .5 oz Fresh jalapeño, Julienned
  • 1 oz Red bell pepper, Julienned
  • 2.5 oz Avocado Soy Vinaigrette
  • 5 oz Vermicelli Noodles Dressed
  • 5 oz Sriracha Aioli
  • 2 oz Avocados From Mexico, diced, pickled
  • .5 oz Serrano pepper, sliced thin
  • .03 oz Sesame seeds, black and white, toasted
  • .03 oz Cilantro, chopped
  • 5 ea Cajun seasoned shrimp, Tlon, 16,20, seared
  • Vietnamese Nuoc Cham Dressing
  • 4.5 oz Fish sauce, Red Boat
  • 2.5 oz Granulated sugar
  • 5 oz Hot water
  • 3 oz Lime juice
  • 1 oz Rice wine vinegar
  • .5 oz Garlic, minced
  • 2 ea Thai chili, chopped fine
  • .5 oz Sambal Olek garlic chili sauce
  • .2 oz Green onion, sliced thin
  • Dressed Vermicelli Noodles
  • 16 oz Flat rice noodles, cooked, chilled
  • 4 oz Nuoc Cham Dressing
  • Soy Vinaigrette
  • 5 oz Avocados From Mexico, diced medium
  • .25 oz Garlic, minced
  • .8 oz Ginger, minced
  • 9 oz Soy sauce
  • 9 oz Rice wine vinegar
  • 2 oz Honey
  • .25 oz Sesame seeds, toasted
  • .03 oz Black pepper, ground
  • 3 oz Sesame oil
  • 6 oz Avocado oil
  • Pickled Avocado
  • 8 oz Rice wine vinegar
  • 8 oz Water
  • 2.5 oz Granulated sugar
  • .3 oz Kosher salt
  • .03 oz Red pepper flakes
  • 24 oz Avocados From Mexico, diced small
  • Avocado Sriracha Sauce
  • 4 oz Avocados From Mexico, diced large
  • 5 oz Sriracha sauce
  • 6 oz Heavy mayonnaise
  • 1 oz Lime juice
  • .5 oz Garlic, chopped fine
  • .02 oz Kosher salt

Instructions

    Avocado Sriracha Sauce:
  1. Place all ingredients into a food processor, processing until smooth.
  2. Transfer sauce to a clean container. Place plastic wrap on top of sauce and press down firmly. Cover with lid and store as per HACCP.
  3. Use as needed.
    Pickled Avocados:
  1. Place all ingredients except for diced avocado into a mixing bowl. Mix until sugar and salt are dissolved.
  2. Add diced avocado to mixture and allow to marinate for at least 3 hours before use. Do not drain.
  3. Transfer pickled avocados to a clean container, placing plastic wrap on top of pickled avocados and pressing down firmly. Cover with lid and store as per HACCP.
  4. Use as needed.
  5. Soy Vinaigrette:
  6. Place all ingredients except sesame oil and avocado oil into a blender. Blend ingredients on high.
  7. While blending, slowly pour both oils into the vinaigrette to emulsify.
  8. Once vinaigrette is emulsified, pour into a container with lid. Store as per HACCP or until needed for up to 24 hours.
    Dressed Vermicelli Noodles:
  1. Place blanched vermicelli noodles into a mixing bowl.
  2. Pour Nuoc Cham dressing over blanched vermicelli noodles.
  3. Toss all ingredients together and transfer to a container with lid. Store as per HACCP or until needed for up to 24 hours.
    Vietnamese Nuoc Cham Dressing
  1. Place all ingredients except green onions into a mixing bowl.
  2. Mix all ingredients together using a wire whisk until sugar is dissolved.
  3. Add green onions to the dressing and stir.
  4. Place Vietnamese Nuoc Cham into a clean container, cover with lid, and store as per HACCP.
  5. Asian Avocado Shrimp Salad Bowl
  6. In a mixing bowl, combine cabbage, lettuce, bean sprouts, carrots, cucumber, jalapeños, and red pepper.
  7. Pour avocado soy vinaigrette onto salad and toss gently.
  8. Place salad into the center of a serving dish.
  9. Place Nuoc Cham dressed rice noodles into the center of the dish, on top of prepared salad.
  10. Drizzle entire salad with Avocado Sriracha Aioli.
  11. Sprinkle the Pickled Avocado around the dressed salad.
  12. Garnish salad with sliced serrano peppers, sesame seeds, and cilantro.
  13. Place cooked Cajun shrimp on top of salad, into the center of the plate.
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!

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