I loved, loved, loved this salad! It’s perfect for a week night meal or any time for that matter! I have an abundance of mint growing in the garden and I’m always on the lookout for great recipes incorporating mint … this one fits the bill! It also includes the wonderful tastes of lime, avocado and shrimp … mmmmm have some tonight!
2 ripe avocadoes – pitted, peeled, and sliced (not too small)
2 tablespoons, fresh lime juice (or substitute lemon juice)
1 pound, large shrimp – peeled, deveined and gently cooked
1 red bell pepper – stemmed, seeded and cut into 1/8-inch dice
1-1/2 cups, ripe grape tomatoes*– cut in half (seeds discarded)
4 scallions (including 3 inches of the green part) – thinly sliced on diagonal
Lime vinaigrette [recipe follows]
3 tablespoons, coarsely chopped (or torn) fresh mint leaves
Place the avocadoes in a large bowl and toss them with the lime (or lemon) juice (do this immediately to prevent discoloration of the avocadoes).
Saute shrimp briefly in 1 tablespoon olive oil with 1 clove sliced garlic until pink.
Add the shrimp, bell pepper, tomatoes and scallions; gently fold together with the Arugula. Toss gently with the vinaigrette, then, just before serving, toss with the fresh chopped mint leaves. Enjoy!
Makes 1 1/3 cups
1/4 cup, fresh lime juice
2 teaspoons sugar
1 tablespoon, Dijon mustard
salt and freshly ground pepper to taste
1/2 cup olive oil
1 tablespoon, minced shallots
finely grated zest (the green part of the peel) of 1 lime
3 tablespoons, snipped (chopped or cut with scissors) fresh chives
Zest the lime first and reserve the zest (it’s easier to do when the lime is whole and not yet squeezed.) In a small bowl, whisk together the lime juice, mustard, salt and pepper. Slowly drizzle in the oil, whisking constantly until thickened. Stir in the shallots and lime zest. May be made up to this point and held for several hours; whisk again to blend before using. Add the chives 15 minutes before use.
Source: Adapted from – Melindalee.com