Chopped Salad with Shrimp, Avocado & Garbanzo Beans with a Sherry Lemon Vinaigrette

Chopped Salad with Shrimp, Avocado & Garbanzo Beans with a Sherry Lemon Vinaigrette

Chopped Salad with Shrimp, Avocado & Garbanzo Beans with a Sherry Lemon Vinaigrette


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Serves
8
Ingredients

Sherry Lemon Vinaigrette 
This is an excellent basic vinaigrette to keep on hand.

½ C extra virgin olive oil
2 Tbsp sherry vinegar
1 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp finely chopped red onion or shallot
½ tsp kosher salt and black pepper to taste
1 Tbsp finely chopped flat leaf parsley

Salad

2 Romaine lettuce hearts, washed, dried and chopped into 1” pieces
1 Haas avocado, ripe but still firm
½ medium red onion, thinly sliced 
1 – 15 oz can garbanzo beans, drained and rinsed
1 pint cherry tomatoes, washed, dried and halved
4 oz crumbled Feta cheese
1 lb cooked 26-30 shrimp, well drained
¼ C coarsely chopped flat leaf parsley

Directions

Sherry Lemon Vinaigrette 

In a small bowl, whisk together the sherry vinegar, lemon juice, Dijon mustard, kosher salt and black pepper and whisk to dissolve the salt. Drizzle the oil in slowly while whisking in the dressing until all of the oil has been added and the dressing is emulsified. Whisk in the red onion and parsley. Taste and adjust seasonings as desired. Chef’s tip: use an immersion blender to quickly emulsify the dressing instead of a whisk. Alternately, the dressing may be made in a jar by first shaking together the vinegar mixture then adding the remaining ingredients, tightly capping the jar and vigorously shaking to emulsify the dressing). Dressing may be doubled or tripled if desired, and keeps in the refrigerator for 1-2 weeks. 

Salad

Place the shrimp, thinly sliced red onion, garbanzo beans and half of the parsley into a medium sized bowl and toss with about 1/3 C of the dressing to coat (may be marinated up to a day ahead).

When you are ready to serve the salad, cut the avocado in half, remove the pit and peel each half. Cut avocado into ¾” dice – drizzle with a little lemon juice to prevent browning and season with a pinch of salt and pepper. Stir the halved tomatoes into the shrimp mixture. 

Assemble the salad by tossing the chopped romaine with just enough of the remaining dressing to lightly coat – don’t overdress or your salad with be soggy! Arrange the lettuce onto your serving platter and arrange the shrimp, red onion, garbanzo and tomato mixture over top of the lettuce, leaving behind any excess dressing. Scatter the diced avocado over the top of the salad, and then finish with the crumbled feta and remaining parsley. Serve immediately.