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This Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing salad made with soft butter leaf has a wonderful combination of tastes and textures.
Use the frozen or small shrimps (sometimes called “salad shrimp” you find at the meat counter, not canned shrimp as they are too mushy.
It is a perfect “before” dinner salad.
Easy enough for anytime, impressive enough for company.
In a large mixing bowl, combine the vinegar with the mustard. Whisk well, then add the herbs along some salt and pepper. Slowly whisk in the oil, checking about 1/4 cup in for acidity, and whisk until well emulsified. Once the dressing is made, pour most of it into another bowl, leaving just a coating in the large bowl.
To the large bowl, add the lettuce, cucumber and green onions. Toss well, adding a bit more dressing, if necessary (you want the lettuce JUST coated with dressing).
Place the "salad" onto plates, then top with the 3 avocado slices (nicely fanned if you please); then spoon the shrimps over the top. Spoon or drizzle with the remaining dressing and serve.
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