Shrimp, Avocado and Clementine Salad

Shrimp, Avocado and Clementine Salad
  • 2 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 1

    avocado, not too ripe

  • 4


  • lettuce leaves as needed

  • herb dressing to taste

  • to taste whole cooked shrimp

  • herb dressing

  • 1/3 cup
    (80 ml)

    extra virgin olive oil

  • 1/4 cup
    (60 mL)

    freshly squeezed lemon juice

  • 1 Tbsp.
    (15 mL)

    Maple syrup

  • 1 Tbsp.
    (15 mL)

    chopped coriander

  • 1 Tbsp.
    (15 mL)

    chopped tarragon

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1

    garlic clove, minced

  • Salt and pepper to taste


Using a hand mixer, beat dressing ingredients together in a bowl. Set aside.

Peel and pit avocado and slice lengthways.

Peel clementines and separate into segments.

In plates, alternate avocado slices and clementine segments in a fan on top of the lettuce.

Arrange shrimp in a ring in the centre of the plate.

Spoon dressing over salad.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007