Remember the shrimp salad you had growing up that was slathered in mayo and piled onto avocado halves? Our modern version is lighter and more sophisticated.
Chilean langostino tails, which have meat from the squat lobster, are a real treat when you can get them. Langostinos are not really lobsters (technically they're more closely related to crabs), but they taste like lobster. They usually come pre-shelled and are the size of shrimp, so they're easier to eat. Langostino tails don't appear often at Trader Joe's, so when they do, stock up.
This salad pairs langostino tails with creamy avocado, fresh grapefruit, and sweet butter lettuce. It's a winning combination for a light summer meal or appetizer.
If you can't find langostino tails, shrimp will do just fine.
Langostino Avocado Salad Recipe
1 (12-oz) bag frozen langostino tails, thawed, or 3/4 lb. cooked shrimp
1 large ripe avocado, cut into wedges or bite-size chunks
1 grapefruit, peeled and segmented
1 (5-oz) bag butter lettuce
1/4 cup chopped pistachios (optional)
White wine vinaigrette (recipe below) or 1/3 cup of your favorite light-flavored vinaigrette
1. Arrange butter lettuce onto serving platter or individual plates.
2. Lightly toss avocado and grapefruit pieces; acid from the grapefruit will keep avocado from turning brown. Place evenly on top of lettuce.
3. Toss langostino tails with vinaigrette. Scatter evenly on salad, drizzling any remaining vinaigrette on top.
4. Sprinkle with pistachios.
White Wine Vinaigrette
2 Tbsp white wine vinegar or champagne vinegar (Try the Orange Muscat Champagne Vinegar at TJ)
3 Tbsp olive oil
1/2 clove garlic, crushed, or 1/2 cube frozen Crushed Garlic
1/4 tsp salt
Pinch of sugar or agave nectar
1. Whisk together all ingredients until combined.
Prep time: 15 minutes
Serves: 4
Another option: Nutty Wild Rice Salad
Trader Joe's sells pre-cooked Wild Rice (3 cups per package) and shrimp or langostinos go great with that as well. You can make a simple Wild Rice Salad, substituting seafood for the chicken.
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