Shrimp, Jicama, and Avocado Salad
This shrimp salad is a refreshing one-dish meal for a hot summer night in Connecticut. Visit our seafood retail market and restaurant to try our shrimp.
- Servings: 4
Source: City Fish Market
Ingredients
- THE DRESSING
- ⁄2 cup fresh grapefruit juice
- tablespoon white wine vinegar 1 teaspoon honey
- ⁄2 teaspoon ground cumin
- ⁄4 cup vegetable oil
- salt
- freshly ground black pepper
- ripe avocado
- watercress sprigs, washed and spun dry
- small jicama, peeled and cut into 1⁄4-inch-thick sticks
- pounds Simply Boiled Shrimp