Ingredients
Ingredient//grocery list for salad
2 cups baby spinach
Other salad greens, totaling 6 cups
1/2 pound cooked shrimp
1 avocado
3 ounces favorite cheese, cut into thin slices
1/3 large red onion, thinly sliced
1 lemon
Ingredient//grocery list for lime vinaigrette
2 tablespoons apple cider vinegar or white vinegar*
3 cloves garlic, peeled and coarsely chopped
2 teaspoons prepared mustard, any kind*
¼ inch slice of fresh ginger, remove outer skin and coarsely chopped
4 tablespoons lime juice or frozen drink concentrate
1 teaspoon salt
¾ cup canola oil
Any fresh herbs you may have on hand (basil, cilantro or parsley – optional)
Preparation
Directions for lime vinaigrette: Process first six ingredients in blender (chop and then stir) until smooth, about two minutes. Put blender speed on stir and slowly drizzle in oil until emulsified, about 1 minute. Pour into jar and refrigerate. Can be made ahead and stored for two weeks. Recipe can be doubled.
Assembling salad: Thinly slice red onion Wash and dry salad and place on 10-by-12 inch serving plate or in individual bowls.
Slice avocado into crescent moon shapes and set aside on small plate, squeeze lemon over top to prevent browning. Cover with plastic.
Place cheese and cooked shrimp over salad greens and place thinly sliced onion on top. Place avocado and sliced cheese around sides of salad plate.
