Shrimp Salad with Dried Cherries
A refreshing shrimp and avocado salad with dried cherries and green onions served on a bed of mixed salad greens drizzled with a lemon-basil vinaigrette.
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions
- For the Vinaigrette: Combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad.
- For the Salad: Divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately.
Makes 4 main dish servings.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.