Summer Shrimp Avacado, Tomato and Mozzarella Salad

stephanie tate

By
@state

When it gets summer hot I try to do healthy filling dinners that are no or low cook options. This one is quick, tasty and surprisingly filling. I serve this with a white bean bruschetta or a whole wheat garlic bread to balance it out.


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Ingredients

1 lb
shrimp, peeled and deveined
2 Tbsp
vegetable oil
2 clove
garlic minced or pressed

DRESSING

1
juice and zest of lemon
1 Tbsp
dijon or brown mustard
1 Tbsp
fresh tarragon chopped
1/2 tsp
salt
1/4 tsp
pepper
1/2 c
olive oil

SALAD

2
avacados sliced
2
tomatoes sliced
fresh mozzarella sliced
6 c
bibb lettuce leaves or baby lettuce

Directions Step-By-Step

1
Warm the oil in a skillet, add the garlic and shrimp and saute until the shrimp turn pink. Approx 2 to 4 minutes. Set Aside.
2
Whisk together the dressing ingredients.
3
Toss shrimp in 1/4 cup of the dressing.
4
Assemble and dress salad. Add shrimp and serve.

About this Recipe

Course/Dish: Fish, Other Salads, Seafood, Salads
Other Tags: Quick & Easy, Healthy