Burmese-style Shrimp and Avocado Salad
On the side of the world I grew up in, avocado is a fruit strictly for smoothies and ice cream, smothered in evaporated milk or condensed milk. Then a guacamole came into my life, enlightening me that avocados can be much more than a sweet-creamy fare. While I still love them in my desserts, I have also been developing a savory affair with avocados. From eating them raw with just a sprinkle of garlic salt and squeeze of lime to snucking them in many salads, including this colorful one with seared shrimps.
The hero of the salad is the zesty cilantro-lime vinaigrette accentuating the sweet bites of shrimps and creamy avocados in their au naturel flavors. Juicy tomatoes and crisp cucumbers lends their freshness to the salad coupling with bold and piquant Burmese condiments like garlic oil, fish sauce and toasted peanut powder (which I forgot to include in the photos). It is a perfectly-balanced meal on its own and also a refreshing side for hearty, heavy Holiday feasts. I omitted the chilies as I was serving this salad for a potluck party. If it is for myself, I would definitely add few chopped green chilies to the dressing for an extra kick!