Shrimp and Avocado Salad: Summer's Best

Question: What's the best way to get your Weight Watchers counselor to suggest you eat more?

Answer: Get pregnant.

I swear, I didn't do it just to get out of dieting.

That's right, friends, at the ripe old age of 38, I'm gonna be a mama again. An ANTIQUE mama.

This does not mean that Weight Watchers is over for me. I mean, officially, it does. Weight Watchers does not have a maternity program. So my days of attending meetings are finished, at least for the next seven months or so. But my days of watching what I eat, counting points, and being generally healthy are just getting started. I will not gain 50 pounds. I will not gain 50 pounds. I will not gain 50 pounds. I did not just lose almost 40 to let some baby screw it all up for me.

Of course, it is more important than ever that I eat healthy foods and plenty of them, so I'm still going to be very mindful of my choices. This does not mean that chips and Ro-tel dip are going back into regular rotation. But, I do get to eat more. I get to loosen the reins a little on my diet. Out goes the alcohol, in comes the FOOD.

This summer, I've been really into shrimp, avocados, and pineapple. I'm putting them in everything. Don't be surprised if you see several recipes in coming weeks all featuring those three main components. And because all three are super-good for me (avocado and shrimp, of course, in proper moderation and portion), I'll be continuing the trend until I am sick to death of the combination.

I made this little salad for Pints for Pets, a fund-raiser for the Humane Society that some friends of mine throw every May. They provide home brew, pint glasses, hamburgers and hot dogs, and we bring side dishes to share. It. Is. Awesome.

I plopped my dish down on the buffet, went downstairs to retrieve my chair and family, and before I got back up there to fill my plate, the salad was gone. And, I mean GONE. Like, not a smell of it left in the bowl. Good thing I ate several spoonfuls before we left the house.

Shrimp, Avocado, and Pineapple Salad
1 lb bag of frozen shrimp - size unimportant
1 1/2 Tablespoons olive oil
2 roma tomatoes
1/2 fresh pineapple
2 ripe avocados
1/2 red onion
handful of cilantro
zest of one lime
juice of 2 limes
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp Sriracha
1/4 tsp white pepper
kosher or sea salt, to taste

This is a simple "chop it up and throw it in" dish.

First, cook your shrimp. I peeled, then sauteed mine in a bit of olive oil (1 Tablespoon) with a little salt and garlic because I think it brings out better flavor, but if you'd like to just boil it and save yourself the oil calories, go right ahead. Shrimp cooks quickly - don't overdo it. Just a few minutes over medium heat will do the trick. I let it cool, and then gave it a rough chop with my chef's knife.

Do you know how to cut up an avocado? With a large knife, cut around the perimeter, the long way around. Separate into halves. With a chef's knife, "whack" the pit - just get the blade into the pit and pull - the pit should come right out. Carefully remove (I use an oven mitt) the pit from the knife and discard. Then slice the avocado while it's still inside the shell into a grid, and use a large spoon to scoop it out. Done.

Do you know how to cut up a fresh pineapple? This is a good tutorial. Don't be afraid to cut deeply enough to remove all of the outside. No one likes fresh pineapple with brown rind bits still attached to it. Trust me on this. Get fresh pineapple. The canned stuff doesn't even come close. My two-year-old agrees with me: fresh pineapple is nature's candy.

Chop up your cilantro (remove the stems - they're icky) and dice up your onion, and toss it all in the dish with the spices. Add a bit of olive oil (the remaining 1/2 Tablespoon) and the lime zest and juice. Stir it up, and voila. This thing is full of bright flavors and is a major crowd-pleaser. Summer in a bowl. Goes great with margaritas. Not that I know anything about that.

You want to make this just before you serve it, because the avocados, as we all know, have a tendency to get not-so-attractive if they're left too long. The lime juice helps (and a firm covering with plastic wrap) but for best results, make and serve immediately.

Get yours fast, because I promise it will be gone in a flash.

Weight Watchers Points Plus: 2 per 1/2 cup serving

Comments

guppypunkhead 10 years, 7 months ago

Sounds amazing! Thanks for the great recipe, and congrats! :)

Rae Hudspeth 10 years, 7 months ago

This is good for EVERYONE! (okay, maybe not fructose malabsorbers) but oh yes yes gimmegimme some. I love your avo dicing tip.. I find the easiest way to pull the halves apart once I've run the blade round is to hold each half in a hand and twist it.

Megan Green Stuke 10 years, 7 months ago

Heh, Rae, it's good for everyone until you eat it on a chip. ;) Which, I didn't. I swear.

Commenting has been disabled for this item.