Crispy Potato, Shrimp & Avocado Salad

By Culiora

Crisp, roasted baby potatoes pair with succulent seared garlic shrimp and creamy ripe avocado over a bed of peppery greens. A bright lemon-dill vinaigrette brings acidity and freshness that ties the warm and cool textures together seamlessly.

• Servings: 4
• Prep time: 20 min
• Cook time: 30 min
• Total time: 50 min

Ingredients

• 600 g waxy baby potatoes, cut into 2 cm cubes
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 400 g raw peeled and deveined shrimp, thawed and patted dry
• 1 tbsp olive oil
• 2 clove garlic, finely minced
• 1/4 tsp fine sea salt
• 1/4 tsp chili flakes
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp fresh dill, finely chopped
• 1/4 tsp fine sea salt
• 100 g mixed salad greens (such as baby spinach and rocket)
• 2 pcs ripe avocados, pitted, peeled, and sliced
• 1/2 pcs red onion, thinly sliced

Instructions

1. Preheat the oven to 220°C (fan 200°C). Line a large baking sheet with baking paper.
2. Toss the cubed potatoes with 2 tablespoons olive oil, garlic powder, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. Spread them out in a single layer on the prepared baking sheet.
3. Roast the potatoes for 25 to 30 minutes, tossing halfway through, until deep golden-brown and crisp on the edges. Remove and let cool slightly for 5 minutes.
4. Whisk together the extra virgin olive oil, lemon juice, Dijon mustard, honey, fresh dill, and 1/4 teaspoon salt in a small bowl until emulsified. Set aside.
5. Heat 1 tablespoon olive oil in a wide frying pan over medium-high heat. Add the minced garlic and chili flakes, then immediately add the shrimp in a single layer. Season with 1/4 teaspoon salt and cook for 1 to 2 minutes per side until pink, opaque, and cooked through. Transfer to a plate to prevent overcooking.
6. Arrange the mixed greens on a large serving platter or divide among 4 shallow bowls. Scatter the warm crispy potatoes, seared shrimp, sliced avocado, and sliced red onion across the greens.
7. Drizzle the lemon-dill dressing evenly over the entire salad just before serving.