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    Shrimp, Avocado and Clementine Salad https://www.metro.ca/userfiles/image/recipes/eventail-avocat-clementines-crevettes-5386.jpg PT15M PT00M PT15M
    Using a hand mixer, beat dressing ingredients together in a bowl. Set aside.Peel and pit avocado and slice lengthways.Peel clementines and separate into segments.In plates, alternate avocado slices and clementine segments in a fan on top of the lettuce.Arrange shrimp in a ring in the centre of the plate.Spoon dressing over salad.
    2
    3 8 5 1
    1 avocado, not too ripe 4 clementines lettuce leaves as needed herb dressing to taste to taste whole cooked shrimp herb dressing 1/3 cup (80 ml) extra virgin olive oil 1/4 cup (60 mL) freshly squeezed lemon juice 1 Tbsp. (15 mL) Maple syrup 1 Tbsp. (15 mL) chopped coriander 1 Tbsp. (15 mL) chopped tarragon 1 Tbsp. (15 mL) Dijon mustard 1 garlic clove, minced Salt and pepper to taste
    Shrimp, Avocado and Clementine Salad

    Shrimp, Avocado and Clementine Salad

    Rate this recipe
    8 Votes
    • Lactose-free
    2
    servings
    0:15
    Preparation
    0:00
    COOKING
    0:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1
      avocado, not too ripe
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      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      $3.44 ea.

      PRODUCT OF U.S.A. or PRODUCT OF MEXICO

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      $3.44 ea.

      PRODUCT OF U.S.A. or PRODUCT OF MEXICO

    • 4
      clementines
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      CLEMENTINES

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      1.8 kg CASE PRODUCT OF MOROCCO


    •
      lettuce leaves as needed
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      RADICCHIO

      RADICCHIO

      $3.99 /lb

      PRODUCT OF U.S.A.

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      $3.44 ea.

      PRODUCT OF U.S.A. or PRODUCT OF MEXICO

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      ROMAINE HEARTS 3 PK OR AVOCADOS 5 PK

      $3.44 ea.

      PRODUCT OF U.S.A. or PRODUCT OF MEXICO

      BOSTON LETTUCE DOME

      BOSTON LETTUCE DOME

      $2.49 ea.

      PRODUCT OF ONTARIO


    •
      herb dressing to taste

    • to taste whole cooked shrimp

    • herb dressing
    • 1/3 cup
      (80 ml)
      extra virgin olive oil
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      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

      SAVE $5.11
      BERTOLLI OLIVE OIL

      BERTOLLI OLIVE OIL

      $10.88 ea.

      750 ml, 1 L SELECTED VARIETIES

    • 1/4 cup
      (60 mL)
      freshly squeezed lemon juice
    • 1 Tbsp.
      (15 mL)
      Maple syrup
    • 1 Tbsp.
      (15 mL)
      chopped coriander
    • 1 Tbsp.
      (15 mL)
      chopped tarragon
    • 1 Tbsp.
      (15 mL)
      Dijon mustard
    • 1
      garlic clove, minced
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      LOCAL GARLIC

      LOCAL GARLIC

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      115 g PRODUCT OF ONTARIO


    •
      Salt and pepper to taste
    Imprimer ma sélection

    Preparation

    Using a hand mixer, beat dressing ingredients together in a bowl. Set aside.

    Peel and pit avocado and slice lengthways.

    Peel clementines and separate into segments.

    In plates, alternate avocado slices and clementine segments in a fan on top of the lettuce.

    Arrange shrimp in a ring in the centre of the plate.

    Spoon dressing over salad.

    Source : Académie Culinaire

    Legal Notice

    Lactose-free recipes

    Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

    Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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