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Recipe

Shrimp and Avocado Salad with Russian Vinaigrette

ByRonne Day June/July 2015 Issue
Scott Phillips

Servings:4

There are worse things in the world than having leftoverRussian dressingfrom our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn it into a sprightly viniagrette for this salad. You can cook the shrimp however you like, either poaching or grilling or roasting them.

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  • 6 Tbs. Russian dressing (from thePastrami-Kimchi Reubenrecipe)
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. olive oil
  • Freshly ground black pepper
  • 1 large avocado, sliced
  • 1 head Bibb lettuce, torn into leaves
  • 1/2 cup halved green grapes
  • 1/2 cup sliced snap peas
  • 1/2 cup thinly sliced sweet onion
  • 1 Tbs. chopped fresh dill
  • 20 large cooked shrimp

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 55
  • Sodium (mg): 310
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Protein (g): 9

Preparation

  • In a small bowl, whisk the Russian dressing with the lemon juice, olive oil, and a few grinds black pepper.
  • Divide the avocado among 4 serving plates. In a large bowl, the lettuce leaves with the grapes, snap peas, onion, and dill. Divide among the four plates, arrange the shrimp on top, drizzle with the dressing, and serve garnished with pea shoots.
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