Light Shrimp Salad with Avocado and Grapefruit
Too many modern renditions have gone overboard with this classic’s signature “lightness,” leaving us hungry for more.
Why This Recipe Works
For our light shrimp salad recipe, we brought our poaching liquid to a boil, turned off the heat, added the shrimp, and covered the pot. With this method, the shrimp poached in the water long enough to pick up the flavor from the poaching liquid, and because there was no direct heat, the danger of overcooking was eliminated. Avocado was a bright addition to our shrimp salad recipe. We found it best to puree some of the avocado in the dressing to help evenly distribute its mellow, buttery flavor, and then fold the remainder into the salad along with crisp strips of snow peas and juicy grapefruit segments.
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