Avocado and Shrimp Salad

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. If you buy avocados before they're ready to eat, keep them in a paper bag to speed up the ripening process.
Whole Living, June 2010
  • Yield Serves 4
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  • 3 tarragon stems; 1 tablespoon chopped tarragon
  • 1/2 lemon, quartered
  • kosher salt and ground black pepper
  • 1 teaspoon black peppercorns
  • 8 ounces large shrimp, peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons champagne vinegar
  • 2 tablespoons chopped chives
  • 1 Granny Smith apple, halved and thinly sliced
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1 avocado, pitted, quartered, and thinly sliced


  1. In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.

  2. Remove from heat, add shrimp and poach
    until opaque, about 2 to 3 minutes. Transfer
    shrimp to a plate (discard everything else) and
    refrigerate to cool.

  3. In a bowl, whisk together
    the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and
    pepper to taste. Add shrimp, apple, and cucumber,
    and toss to coat.

  4. Divide salad between
    four bowls. Add avocado to the mixing bowl and
    toss with remaining dressing. Top each salad
    with a quarter of the avocado. Serve immediately.

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