Grilled Avocado and Shrimp Salad


Geoffrey Zakarian

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Strike up the grill for this tasty dish packed with healthy fats and protein. To ease a flare-up, push the lettuce aside and enjoy the avocado and shrimp combo à la carte.

Yields: 4 servings


  • 3 tablespoons honey

  • ¼ cup pomegranate vinegar or good quality Champaign vinegar

  • 3 tablespoons lime juice

  • 2 tablespoons chopped tarragon

  • 12 each jumbo shrimp or prawns (u8-u10)

  • ½ cup extra virgin olive oil

  • 2 each avocado, cut into ¼’s, seed removed and peeled

  • 1 head butter lettuce leaves, outer layers removed (2 if the heads are sparse, about 6 cups)

  • ¼ cup tarragon leaves

  • Kosher salt

  • Fresh cracked pepper

Method of Preparation:

1Pre-heat your grill to medium high flame. You may use a cast iron grill pan instead.

2In a medium sized mixing bowl, combine the honey, pomegranate vinegar, lime juice, and tarragon. Remove a quarter of this mixture and toss with the shrimp. Season the shrimp with salt and pepper.

3Continue by whisking the olive oil into the mixture, making a vinaigrette. Season to taste with salt and pepper.

4Drain the shrimp of the excess marinade. Grill the shrimp and the avocados, turning over just once after about 4 minutes on each side. The shrimp should be firm to the touch and show no signs of opaqueness in the center.

5Dress the butter lettuce in the vinaigrette. Season with salt and pepper to taste.

6. Arrange on a platter with the shrimp and grilled avocado. Finish with fresh tarragon leaves on top.

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Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

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