Shrimp and Avocado Salad with Creamy Tarragon Dressing
This flavorful shrimp and avocado salad pairs your favorite greens with jumbo shrimp, sliced avocado, grape tomatoes, cucumber and a creamy dressing made with buttermilk and fresh tarragon.
cooked jumbo shrimp
21 to 30/lb , tails left on
Freshly squeezed lemon juice
Extra-virgin olive oil
Salt and freshly ground black pepper
various salad greens
butter lettuce, baby spinach, romaine
ripe Hass avocados
pitted, peeled and sliced
peeled and cut into rounds
For the dressing:
extra-virgin olive oil
white wine vinegar
pressed or minced
fresh tarragon leaves
Place the shrimp in a bowl and drizzle with lemon juice and a little olive oil. Season lightly with salt and pepper, toss to coat and set aside.
Make the dressing by whisking the olive oil, buttermilk, vinegar, mayonnaise, mustard, garlic and tarragon together in a small bowl until creamy and well blended.
In a large bowl, toss the various greens together with the grape tomatoes.
Divide the greens between 4 serving plates and top with cucumber slices, avocado and shrimp. Drizzle with dressing and serve.