Shrimp, Avocado and Spinach Salad, one cake, two cake….

One of the things I love about Grand Frais is the fresh, cleaned shrimp.

Admittedly, they’re fully cooked and, normally I prefer raw…. especially if I, I mean, mon mari

is cooking them on the gill.

But for a simple salad on a warm evening, fully cooked and ready to eat is perfect.

Plus I can always find a perfectly ripe avocado.

Shrimp, Avocado and Spinach Salad

Total time: 15 minutes


  • 10oz (300gr) shrimp, cleaned, and cooked (see note)
  • 1 avocado, cubed
  • 2 tbs parsley, chopped
  • 2 tbs chives, chopped
  • 6oz (180gr) fresh spinach
  • Tomato, Balsamic Vinaigrette:
  • 2 tbs ketchup
  • 2 tsp Dijon-style mustard
  • 2 tbs Balsamic vinegar
  • 2 tbs good olive

Shrimp Avocado Salad

  • Prepare spinach if needed and put into a large bowl.
  • Add herbs to spinach.
  • Add half of the vinaigrette to the spinach and toss will to combine.
  • Dived the spinach between two plates.
  • Arrange shrimp and avocado on spinach.
  • Drizzle with a bit more vinaigrette and serve, and remaining vinaigrette on the side
  • Vinaigrette:
  • In a small bowl whisk together the ketchup, mustard and vinegar
  • Slowly add olive oil, whisking constantly.

Note: If shrimp need to cooked, heat 2 tsp olive oil in a skillet over medium-high heat. Add shrimp, a squeeze of lemon juice and stir-fry quickly, just until they curl and turn opaque.

Print Recipe

As much as I love Grand Frais and all the wonderful produce they have I do have one complaint.

Are you ready?

Their peaches and nectarines are too perfectly ripe.

I only do the shopping once a week. Most of the fruit I buy will keep well, usually having to be moved into the fridge about halfway through but still good.

It’s easy, of course, with apples and oranges but peaches are a bit more difficult. There is a point of perfect ripeness, after which they become over-ripe quickly.

I buy about 2 dozen each week. They’re too hard on Friday, perfect on Sunday and get put in the fridge on Monday.

When I buy them at Grand Frais they are verging on over-ripe by the time I get them home.

My fridge isn’t big enough to hole a week’s worth of over-the-top fruit.

But the shrimp are excellent.

And that’s all for this day.

I’m tired.

I baked a cake earlier for our dinner party.

It fell apart.

I baked another cake.

I’ll finish the story next week…..

When I find out how it ends.


3 thoughts on “Shrimp, Avocado and Spinach Salad, one cake, two cake….”

  1. I have the same “problem” with rapidly ripening fruit this time of year. I solve it not with refrigeration but with more frequent shopping. Fruit tastes so much better if it hasn’t been refrigerated that it is worth the effort to shop more often.

  2. How I would like to visit Grand Frais more frequently but our local supermarkets are good and their fruit needs to be ripened for a few days. It does mean I have to plan more carefully, particularly when we have visitors. At least with family you know what they like or can ask before they arrive!
    Today I picked nearly a kilo of blackberries to replenish the blackberry and apple jam stocks before our grandson visits next year

    Good luck with your second cake but I’m sure your first one has not gone to waste.

  3. Zoomie, I should do that…. Really, I should. I just so hate shopping 😉

    Gill, Thanks for reminding me! I haven’t been out to the bramble patch lately to see how the berries are doing. Best get them before the birds. The problem with the peaches is when they are good, they’re wonderful, but… The last I bought at Grand Frais were over-ripe and mealy, Very disappointing!

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