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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