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summer shrimp avacado, tomato and mozzarella salad

(1 rating)
state avatar
Recipe by
stephanie tate
@state
toledo, OH

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.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For summer shrimp avacado, tomato and mozzarella salad

  • 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

How To Make summer shrimp avacado, tomato and mozzarella salad

  • 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.
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