Avocado and Shrimp Salad

(from miloshouse’s recipe box)

Serves 4 people

Ingredients

  • 3 tarragon stems, 1 tbsp chopped tarragon
  • 1/2 lemon, quartered
  • salt
  • pepper
  • 1 tsp peppercorns
  • 8 oz large shrimp
  • 2 tbsp olive oil
  • 3 tbsp champagne vinegar
  • 2 tbsp chopped chives
  • 1 granny smith apple, halved and thinly sliced
  • 1/2 cup 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 tsp salt, and peppercorns to a boil

  2. Remove from heat, add shrimp and poach until opaque, about 2-3 min. Transfer shrimp to plate and refrigerate to cool

  3. In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 tsp salt, and pepper to taste

  4. Divide salad.

  5. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a 1/4 of the avocado.

Email to a friend | Print this recipe | Back