Adapted from Moosewood Collective. Simple suppers: Fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p. 167.
My Comment: I know, I know…. not strictly vegetarian. But once in a while I enjoy fish. Our CSA share this week included a bag of baby greens, garlic, and several beautifully ripe tomatoes. What could be better than fresh produce picked that morning?
There is something wonderful about the combination of lemon and tarragon; I think I’d enjoy this salad even without the shrimp.
1 pound peeled & deveined shrimp
2 TBSP vegetable or olive oil
2 garlic cloves, minced
FOR THE DRESSING
juice and zest of 1 lemon
1 TBSP Dijon mustard
1 TBSP chopped FRESH tarragon
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil (I use about half that amount)
6 cups baby greens or torn lettuce
1. Warm oil in skillet, add the garlic and shrimp. Saute until the shrimp turns pink (2-4 minutes). Set aside.
2. Whisk together the dressing ingredients. Toss the cooked shrimp with about 1/4 cup of the dressing.
3. Peel and pit the avocado and cut into wedges. Cut the tomato into wedges. Arrange the shrimp, avocado, and tomatoes on the greens and drizzle on more of the dressing.
Serves 4. Nutrition: Calories 470. Fat 36.5, Carbohydrates 12, Fiber 7.7