Light, Healthy Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette

by Eleanor Craig
Light, Healthy Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette

Light Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette. I’m sure it comes as no surprise that some of the most significant memories in my life involve food and fashion. For my sweet 16, instead of throwing me a party, I asked my parents if I could go on a shopping trip with my Auntie Em in New York.

On the first day of the trip, my Aunt suggested we do the Bs: Bergdorf’s, Barneys, Bloomies and Bendel’s. She generously treated me to lunch at Bergdorf’s so I could catch a glimpse of the fabulously dressed women exiting and entering the personal styling salon. We both ordered the shrimp, lentil and avocado salad, served simply with a vinaigrette dressing. To this day, it is one of the best salads I have ever had. 

To recreate this salad, I decided to add some California flavor to it and assembled a recipe for shrimp, lentil and avocado salad with pancetta vinaigrette. The mix of bright, snappy textures works perfectly with the light dressing. The main ingredients can be prepped up to 6 hours ahead of time.

Light, Healthy Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette

Light, Healthy Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette

Eleanor CraigEleanor Craig
Light Shrimp, Lentil And Avocado Salad With Pancetta Vinaigrette. A mix of bright, snappy textures works perfectly with the light dressing.
5 from 1 vote
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 1293 kcal

Ingredients
 
 

To Make The Salad:

  • 1 pound shrimps
  • 1 pound lentils pre-cooked
  • 2 large avocados sliced
  • 3 large cucumbers seeded and sliced
  • 1 dash canola oil
  • 1 pinch salt
  • 1 pinch pepper

To Make The Dressing:

  • 4 ounces pancetta cooked in a pan
  • 1 cup extra virgin olive oil
  • ½ cup white wine vinegar
  • 3 tablespoons Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

Instructions
 

  • Skewer the shrimp and brush with canola oil, then season with salt and pepper.
  • Grill over a medium-high flame, about 3-5 minutes on each side, and remove from the heat.
  • Put the pre-cooked lentils in a large mixing bowl.
  • Remove the seeds from the cucumbers, slice them and add to the bowl.
  • Once they have cooled enough to handle, cut the kernels off of the cob and place them into the bowl.
  • Heat the pancetta in a non-stick pan over medium heat just before it begins to brown.
  • In a small mixing bowl, combine the dressing ingredients, including the cooked pancetta.
  • If you are prepping up to 6 hours ahead of time, cover the salad and dressing separately and refrigerate. Once the shrimp has completely cooled, you can put it in an airtight container and put it in the refrigerator as well.
  • Just before you are ready to serve the salad, gradually toss the dressing with the salad ingredients and add the sliced avocado. Tossing gently to incorporate the avocado.
  • Plate the contents of the large bowl in a serving dish.
  • Then place the shrimp around the top of the salad to create a beautiful presentation.

Nutrition

Calories: 1293kcalCarbohydrates: 82gProtein: 59gFat: 83gSaturated Fat: 14gPolyunsaturated Fat: 10gMonounsaturated Fat: 55gTrans Fat: 0.04gCholesterol: 201mgSodium: 487mgPotassium: 2241mgFiber: 43gSugar: 6gVitamin A: 361IUVitamin C: 22mgCalcium: 189mgIron: 11mg

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