Summer Salad with Shrimp and Dijon Vinagrette
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Serves: 4-5
 
Ingredients
For the salad:
  • 1 tablespoon olive oil
  • ¾ lb shrimp, uncooked
  • 2-3 heaping cups baby kale (or arugula)
  • 5 radishes, trimmed and quartered
  • 3 large scallions, chopped
  • ½ avocado, sliced thin
  • ½ cup cucumber, largely chopped
For the vinagrette:
  • 3 tablespoons olive oil
  • ½ tablespoon white wine vinegar
  • ½ tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • salt and pepper to taste
Instructions
  1. Heat olive oil in a large skillet. Add shrimp and cook until just barely pink. Remove from heat, salt and pepper to taste, and let cool completely.
  2. In a large bowl, toss together kale, radishes, scallions, avocado and cucumber.
  3. In a small bowl, whisk together all ingredients for vinagrette.
  4. Add shrimp and vinagrette to vegetables. Mix well and adjust salt and pepper, if needed.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/06/16/summer-salad-shrimp-dijon-vinagrette/