A refreshing shrimp and avocado salad with dried cherries and green onions served on a bed of mixed salad greens and drizzled with a lemon-basil vinaigrette.

Shrimp Salad with Dried Cherries

Vinaigrette:
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt

 

Salad:
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions

1. For the Vinaigrette: Combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad.
2. For the Salad: Divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately.

Makes 4 main course servings.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.