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.
- Servings: 4
Source: 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.