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Avocado and Shrimp Salad

Chopped up in a salad, avocado adds a creamy texture without the saturated fat of cheese or dairy-based dressings. It is delicious here with shrimp, apple, and cucumber.

  • Servings: 4

Source: Whole Living, June 2010

Ingredients

  • 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

Directions

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

Cook's Notes

If you buy avocados before they're ready to eat, keep them in a paper bag to speed up the ripening process.

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