You thought I was done, didn’t you? Yes, I made a ceviche and a salad, but NO, I could not stop. I’m a big fan of tuna avocado stacks and have made them before. I had leftover avocado, shrimp, tomatoes and watermelon… so, why not? The Asian dressing is sweet and so easy to throw together.
The husband is lucky, because I’ve saved some for him this time. Is there anything you can’t do with these ingredients?
Shrimp Avocado Stacks with Watermelon Salsa
- soy sauce
- rice wine vinegar
- sesame oil
- 1/4 cup chopped watermelon
- 1/4 cup chopped yellow tomatoes
- 1 bunch cilantro, chopped
- 1 Tbsp lime juice
- 6 shrimp, grilled and chopped
- 1 tsp black and white sesame seeds
- 1 avocado, peeled, seeded and chopped
Make the salsa by combining all ingredients in a small bowl. Drain the juices into another bowl. Make the dressing by mixing the ingredients with the watermelon/tomato juices. Don't bother measuring. Just mix the ingredients together however you'd like. When making Asian dressing like this, I tend to use approximately equal parts of everything, but less sesame oil.
In another bowl, toss the shrimp with the sesame seeds.
Press the avocado into ring molds placed on small plates. Top with shrimp and press again. Top with salsa. Remove the ring mold. Drizzle with dressing!