Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing

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shrimp salad with herb dressing

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.

Ingredients

  • 1 bag butter leaf lettuce (or other "soft" lettuce - I wash mine even when it's bagged, better safe than sorry I say)
  • 1/2 of an english cucumber, peeled with the flesh diced into a 1/4 inch dice, seeds tossed into the compost
  • 1 avocado, cut into quarters, peeled then each quarter sliced into bite sized pieces
  • 1/4 to 1/3 pound small cooked shrimp (usually called cocktail or salad shrimp ~ found at your fish stand)
  • For the Dressing

  • 2 tablespoon white balsamic or champagne vinegar (so very mild, if you can't find or don't have these, I would substitute fresh lemon juice, add a pinch of sugar to round it out)
  • 1 teaspoon Dijon musard
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon minced fresh thyme
  • salt and pepper, to your taste
  • 1/4 to 1/3 cup good quality extra virgin olive oil (when you are adding the olive oil, taste after 1/4 cup, if it seems to acidic then add some more until you like the balance of vinegar to oil)

Method

Step 1

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.

Step 2

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).

Step 3

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.

Butter Leaf Lettuce with Shrimp and a fresh herb dressing

 Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing


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Nutritional Info

This information is per serving.
  • Calories
    244
  • Protein
    8g
  • Carbohydrate
    7g
  • Dietary Fiber
    2g
  • Cholesterol
    43mg
  • Sodium
    332mg
  • Fat
    22g (3g Sat, 15g Mono, 2g Poly)

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