Recipe: Lemon-Dill Shrimp and Avocado Salad

The fundamental style combination of sensible lemon and refreshing dill make a creamy sauce for cooked shrimp, served over an avocado half with crisp greens. This salad transports merely for lunch away from residence with the objects packed individually and saved chilly.

Components

For the salad:

1 ¼ kilos cooked bay shrimp
juice of 1 lemon
1 small shallot, finely chopped (2 tablespoons)
three tablespoons pure mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon capers, rinsed and drained
2 tablespoons finely chopped modern dill
sea salt and flooring black pepper
2 ribs celery, finely chopped
12 ounces salad greens, washed and dried
2 avocados, peeled, pitted, and halved
1 tablespoon plus 1 teaspoon hemp seeds
2 huge scallions, finely chopped
½ pint grape tomatoes, halved (about 20)

For the vinaigrette:

three tablespoons extra virgin olive oil
1 ½ tablespoons champagne or white wine vinegar
1 teaspoon Dijon mustard
sea salt and flooring black pepper

Directions

  1. Place the shrimp in a bowl and toss with 1 tablespoon of the lemon juice.
  2. In a single different small bowl, mix collectively the shallots, mayonnaise, 4 teaspoons of the lemon juice, mustard, capers and dill until correctly blended.
  3. Season with a little bit of salt and pepper, to type. Drain the shrimp and add the shrimp and chopped celery to the bowl with the creamy dressing. Toss gently to coat.
  4. Make the vinaigrette for the salad greens by whisking collectively the olive oil, vinegar, and mustard until straightforward. Season with salt and pepper to type.
  5. Divide the salad greens amongst 4 plates.
  6. Place 1 avocado half throughout the coronary heart of each plate and pile 1 / Four of the shrimp salad into the center of the avocados.
  7. Excessive the shrimp salad with 1 teaspoon of hemp seeds and a little bit of extra chopped dill, if desired, for garnish.
  8. Sprinkle scallions on prime for garnish and scatter tomatoes throughout the plate. Drizzle vinaigrette on the salad greens and serve.

Food regimen information

Makes 4 servings.

Serving: 1 cup shrimp, 2 cups salad, ½ avocado

Power 520
Fat 38g
Saturated fat 5g
Ldl ldl cholesterol 235mg
Fiber 10g
Protein 34g
Carbohydrates 19g
Sodium 600mg

From the e e book, Eat Fat, Get Skinny, by Mark Hyman, MD