Shrimp & Avocado Salad
For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.
time: 20 minutes
1 pound peeled and deveined shrimp
2 T vegetable oil or olive oil
2 garlic cloves, minced or pressed
juice and zest of 1 lemon
1 T Dijon mustard
1 T chopped fresh tarragon
½ teaspoon salt
1/4 teaspoon black pepper
½ c olive oil
6 c baby greens or torn lettuce
If you’re using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.
Warm the oil in a skillet, add the garlic and shrimp, and saute until the shrimp turn pink, 2 to 4 minutes. Set aside.
Whisk together the dressing ingredients. Toss the cooked shrimp with 1/4 cup of the dressing. Peel and pit the avocados and cut into wedges. Cut the tomatoes into wedges. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.
Serving & menu ideas
Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.