Total Time
30mins
Prep 20 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. First, chop the avocados, tomatoes, and Bermuda onion into bite sized pieces and mix in bowl with the chopped parsley.
  2. Next, saute the chopped garlic in the olive oil in a frying pan until fragrant.
  3. Add the prosciutto and saute for a minute or two, or until just beginning to brown.
  4. Add shrimp, and toss until they are opaque.
  5. Add salt and freshly ground pepper to taste.
  6. Add lemon juice, and half of the cheese.
  7. Toss together and immediately add to chopped vegetables and toss again.
  8. Sprinkle remaining cheese on top of salad and top with radish sprouts.
  9. Serve over a bed of Romaine lettuce.

Reviews

(1)
Most Helpful

This is a great salad, quick, easy, no dressing required, with protein in the shrimp and cheese. I don't like gorgonzola, or feta, used what I had which was a mixed shredded cheese, didn't have any radish sprouts, and used bacon. I added a little sliced red pepper to the shrimp for extra color. The dish was tasty, filling and a perfect lunch or supper dish.

Montana artist June 25, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a