Shrimp and Avocado Salad

I’ve been on a salad kick lately; they come together quickly, pair well with a nice piece of grilled salmon, or, like this one, make a meal on their own. 

The garden is flourishing; everything is up and growing (despite the unusual spring weather), and I see cucumbers, beans, peas, and beets in our not-too-distant future. 

Our first grandchild has arrived, and she is beautiful. She arrived in June, has a full head of hair, and we are enamored with her. Her name is Miriam (after her great-grandmother). Mom and baby are thriving.

When time and hot weather team up, it’s a good time to pull out a quick and easy salad for dinner. This high-protein shrimp salad hit the spot and paired well with a glass of white wine. 

Ingredients:

1 pound of large cooked shrimp thawed

2 cups shredded lettuce

¼ red onion diced

2 avocados sliced

1 tablespoon chopped cilantro

Dressing:

3 tablespoons olive oil 

3 tablespoons lime juice

1 teaspoon cumin

1/2 teaspoon 

1/2 teaspoon fresh cracked pepper

Instructions:

To thaw frozen, cooked shrimp, run cold water over them for 5-10 minutes until thawed, or place frozen shrimp in a bowl, cover it, and thaw in the fridge overnight. Drain off any excess water and pat dry with paper towels.

Whisk together the olive oil, lime juice, cumin, salt, and pepper until emulsified.

Place the lettuce (or mixed greens) on a large platter and top with onion, shrimp, and avocado. Drizzle with dressing. Tuck the sliced avocados around the shrimp and garnish with fresh cilantro.

Serve at room temperature or chilled.

Thanks for stopping by!