Reviews Add Rating & Review 33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
Back to Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens All Reviews for Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens Recipe Summary Servings: 4
Ingredients Ingredient Checklist 6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi New Orleans-Syle Remoulade Sauce, chilled Coarse salt and freshly ground black pepper 16 small grape or cherry tomatoes, halved 1 tablespoon extra-virgin olive oil 2 Hass avocados, peeled and pitted Emeril’s Simple Boiled Shrimp, chilled 1/4 cup thinly sliced scallions, for garnish
Gallery Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
Recipe Summary Servings: 4
Gallery
Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi New Orleans-Syle Remoulade Sauce, chilled Coarse salt and freshly ground black pepper 16 small grape or cherry tomatoes, halved 1 tablespoon extra-virgin olive oil 2 Hass avocados, peeled and pitted Emeril’s Simple Boiled Shrimp, chilled 1/4 cup thinly sliced scallions, for garnish
Directions
Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.
Reviews
Add Rating & Review 33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
Reviews
Add Rating & Review 33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
Add Rating & Review
33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
33 Ratings 5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
5 star values: 2 4 star values: 8 3 star values: 16 2 star values: 4 1 star values: 3
All Reviews for Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emeril’s Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
