I’ve got about a dozen ripe avocados sitting in my refrigerator right now. I’d like to say that they came from my garden, but that is obviously impossible given the climate (hello snow 6 months a year!), plus I don’t have a garden (nor green fingers for that matter, sigh). So I got them from my nearby Costco when they were on sale. I love the avocados from Costco as they are huge! There was once I bought a batch that took a fortnight to ripen (!) in my fruit basket but luckily, it wasn’t the case this time around. So expect more avocado recipes for the next few posts…
This recipe was a spur of the moment creation for my breakfast. I love coldwater shrimps, also known as Nordic shrimp. These are pretty small shrimps that are usually sold cooked and shelled. I can’t get live shrimps in Quebec City, so if you can get live or fresh shrimps, by all means go for it! The ones I get here come in frozen packs (once again, from Costco) which makes it really convenient for serving as it’s just a matter of defrosting the cooked shrimps and using them.
The ripe avocado chunks mix up with the shrimps and crunchy vegetables and coat them along with olive oil to form a sort of creamy dressing, which is livened by lemon juice and zest. Capers help to counteract the brininess of the shrimps and tangerine provides a sweet citrusy contrast. Herbamare is a seasoning salt comprising of a blend of sea salt, vegetables and herbs. No MSG and beats table salt anytime. A little goes a long way. You don’t have to follow the recipe to a T, use whatever crunchy vegetables you have and I think you shouldn’t go wrong. I served this alongside with some sweet potato topped with coconut oil and smoked sea salt (shared with my baby son – he had some sweet potato, avocado and shrimp mash) and it made for a pretty filling AIP-friendly breakfast that was quick and easy to prepare. If need be, it can be prepared the night before (press a sheet of cling film over the salad to minimise browning of the avocado) and served really quickly for breakfast.
What’s your go-to quick AIP/ Paleo breakfast?
Ingredients (Serves 1-2)
- 1 cup coldwater shrimps, defrosted
- 1 avocado, flesh cut into cubes
- 1/3 English cucumber, sliced lengthwise, deseeded and diced
- 1 stalk celery, outer strings removed, diced
- 1 small carrot, peeled and coarsely grated
- 1 shallot, peeled and finely chopped
- 1 tbsp capers, drained
- 1 tangerine, peeled and diced
- Zest of 1 lemon
- Juice from 1/2 lemon (Use the whole lemon if you prefer it tangier)
- 1 tbsp olive oil
- Herbamare or sea salt to taste
Method
- In a medium bowl, mix all ingredients together
- Scoop into empty avocado shells and enjoy!
- Extra salad can be served alongside on salad greens or scooped into Boston lettuce leaves
