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
- 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
- In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.
- 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.
- 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.
- 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.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.