Ingredient Spotlight: Shrimp
Prep 15 min Cook Makes 7 servings
2 pounds of roasted large shrimp
2 Hass avocados
2 stalks of celery, sliced
2 large tomatoes, diced
1 large bag of mixed lettuces
1 lemon, juiced
1/2 cup of olive oil
1 tsp of dijon mustard
salt and pepper
To make the dressing:
Mix together lemon juice, olive oil and mustard. Whisk until dressing has become emulsified. Add salt and pepper to taste.
In a large bowl, combine all other ingredients. Pour dressing over salad. Mix and serve.