PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE
I stopped in for lunch at El Timón on my last day in Nicaragua. Overwhelmed by the heat and not wanting anything heavy, I ordered shrimp salad, which was paired on the menu they had paired with a sort of white sauce (like a tarter sauce).
When the dish arrived, however, the waiter explained that the chef switched out the sauce for an avocado cream dressing.
I was skeptical, but impressed on first bite. It's not a combination that I would have thought up at home, but this combination certainly hit the spot for my a tasty, light mid-day snack.
I re-created this salad at home, and feel that I've achieved a close representation of the original. Here's my recipe:
The Salad
Ingredients
- iceberg lettuce
- red bell pepper
- optional red pepper
- lemon
- olive oil
- black pepper
Preparation
Using a mandolin (or some careful knife work), finely slice the iceberg lettuce and red bell pepper. Mix till evenly distributed.
The Dressing
Ingredients
- grapeseed or olive oil
- tablespoon of honey
- avocado
- juice of one orange
- garlic, lime juice, sea salt and freshly ground black pepper to taste
Preparation
Combine the oil, honey, garlic, avocado, and orange juice. Puree until smooth. Mix in lime, salt and pepper