Mexican Shrimp & Spinach Salad

"This is a colorful salad, wonderful for it's dynamic dressing."
 
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Ready In:
43mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • In boiling water, cook shrimp until just pink, about 3 minutes.
  • Drain and set aside.
  • Slice the avocado lengthwise around the center and remove the pit.
  • Without cutting through the peel, slice through the flesh of each avocado half, first crosswise int 1/4" slices then lengthwise in half.
  • Scoop the avocado slices away from the peel with a large spoon.
  • Cut the tomato through the stem end into quarters and then cut each quarter into 1/4" slices.
  • Peel the 1/2 cucumber, slice it in half lengthwise, remove the seeds with a spoon.
  • Cut each section lengthwise into quarters and then crosswise into 1/4" slices.
  • Arrange the spinach on a serving platter.
  • Arrange the avocado, tomato and cucumber slices on top of the bed of spinach.
  • Top the salad with the shrimp and scallions.
  • Combine the oil, lime juice, cilantro, garlic, jalapeno, and thyme in a blender for 30 seconds.
  • Add salt and pepper to taste and transfer to a cruet or small bowl.
  • Serve the dressing on the side of salad.

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Reviews

  1. This is yummy and the dressing ohhhhh soooooo gooood just the right amount of spice but not over powering. actually I made more of the dressing gonna try it on potato salad
     
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