Summer Salad with Shrimp and Dijon Vinagrette
Author: Vicky Cassidy
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Cook time:
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Serves: 4-5
- 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
- 3 tablespoons olive oil
- ½ tablespoon white wine vinegar
- ½ tablespoon lemon juice
- 1 tablespoon dijon mustard
- salt and pepper to taste
- 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.
- In a large bowl, toss together kale, radishes, scallions, avocado and cucumber.
- In a small bowl, whisk together all ingredients for vinagrette.
- 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/
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