This quick Gluten Free and Low Carb Poached Shrimp Avocado Salad is loaded with Spring Vegetables and a Citrus Dressing. Perfectly paired with Washington State Rose! Done in partnership with QFC.
Guess what started the other day? WASHINGTON WINE MONTH at QFC.. Can you tell I am excited? One of the things I love the most about living in Washington is all of the amazing local wineries, tasting rooms and options we have when it comes to vino.
This month QFC will be celebrating Washington Wines with a sweet promotion. During WA Wine month, Buy 6 bottles of WA Wine at QFC and get 20% off the sale prices!
Use this as an opportunity to stock up on your favorites OR to try out some new wines. Here are some of my favs!
At a minimum, you need to grab some Washington State Rose to pair with my Poached Shrimp Avocado Salad
This salad is screaming SPRING. Because we all know we are sick of this rainy, grey winter right?
This naturally Gluten Free, Dairy Free and Low Carb salad is a cinch to make and loaded with fresh fennel, cucumber, asparagus, dill, red onion and avocado. Tossed with a light citrus dressing and loaded with Jumbo shrimp, it’s a quick and easy salad that is loaded with flavor!
Note that this can be serves as a small meal (light lunch) or appetizer for 4 people OR a very satisfying dinner salad for 2. The nutrition info listed is for 4 servings.
Poached Shrimp Shrimp Avocado Salad
This quick Gluten Free and Low Carb Poached Shrimp Avocado Salad is loaded with Spring Vegetables and a Citrus Dressing.
- 1 bunch fresh dill, divided 6 to 8 sprigs for poaching liquid, 1/3 cup roughly chopped (packed)
- 1 large lemon, divided 1/2 for poaching liquid, 1/2 reserved for dressing
- 1 medium red onion, divided 1/2 for poaching liquid and 1/2 quartered and very thinly sliced
- 4 ounces fennel, divided greens trimmed and added to poaching liquid, white bulb quartered and thinly sliced
- 1 teaspoon kosher salt (for poaching liquid)
- 8 whole black peppercorns (for poaching liquid)
- pinch crushed red pepper flakes (for poaching liquid)
- 1.5 pounds Jumbo Shrimp (16/20) peeled and deveined, tails on optional
- 1 pound asparagus ends trimmed and cut on the diagonal into 1" pieces
- 1/2 seedless English cucumber halved and cut into 1/8" half moons
- 1 large avocado skin removed and cut into chunks
- 1 Tablespoon lemon juice (from remaining 1/2 lemon)
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon kosher salt
- pinch crushed red pepper flakes
Set aside 6 to 8 sprigs of fresh dill for poaching liquid and roughly chop remaining dill. Measure 1/3 cup (packed) and set aside.
Cut lemon in half, reserve 1/2 for dressing and set 1/2 aside for poaching liquid.
Peel red onion and slice in half. Reserve 1/2 for poaching liquid and quarter and very thinly slice remaining half. Set aside.
Cut off the fennel fronds (greens) and set aside for poaching liquid. Trim bottom of fennel bulb. Quarter fennel and thinly slice.
Grab a 3-Quart pot and add 6 to 8 sprigs of fresh dill, 1/2 lemon, 1/2 red onion, the greens from the fennel, 1 tsp kosher salt, 8 whole black peppercorns and a pinch of crushed red pepper flakes. Cover with cold water until the pot is about 3/4 full.
While water is coming to a boil, prep the shrimp by removing the shells (leaving the tails on is optional) and using a paring knife to remove the top vein.
Once poaching liquid comes to a boil, carefully add shrimp. Poach for 2 to 3 minutes or until shrimp are in a perfect "C" shape. Test and quickly remove to a strainer and set aside.
Dump poaching liquid and refill pot with cold water and a pinch of salt. Set on stove-top and bring to a boil (for asparagus).
While water is coming to a boil, trim ends of asparagus and cut on the diagonal into 1" pieces.
Add asparagus pieces to boiling water and cook for 1 minute. Immediately drain and run under very cold water.
Combine 1 T of lemon juice (from remaining lemon half), 2 T extra virgin olive oil, 1/4 teaspoon kosher salt and a pinch of crushed red pepper flakes in a small bowl or jar. Whisk or shake until well mixed and set aside.
Wash cucumber and slice in half. Slice into 1/8" half moons and set aside.
Cut avocado in half, remove pit and carefully peel away the skin. Cut each half into 1/2" chunks.
Combine all ingredients except shrimp in a large mixing bowl. Add dressing and gently toss to coat. Divide into 2 servings (for dinner) or 4 servings (for appetizer) and top with shrimp. Serve within 1 hour and Enjoy!
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DISCLOSURE: This post is sponsored by QFC. QFC has compensated me for my time to create this recipe and share about my experience with their stores. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.