Dilled Shrimp Salad

From inthekitchenwithkath.com
(Adapted from the recipe in Sunset’s Cooking for Two…or Just for You)

 

Serves 2 (doubles easily)

 

Dressing:

3 tablespoons olive oil

2 teaspoons white balsamic vinegar (or white wine vinegar)

1 teaspoon lemon juice

¼ teaspoon each dill weed and Dijon mustard

1/8 teaspoon salt

1 clove garlic, pressed

Dash pepper

 

½ pound small cooked shrimp

 

3 cups torn lettuce leaves

¼ cup (about 2 ounces) cubed Swiss cheese

½ peeled, seeded cucumber, cut in half and sliced

Avocado slices, for garnish

 

1. Whisk the dressing ingredients together.

2. Put the shrimp in a bowl and toss with all of the dressing. Cover and refrigerate for an hour or so.

3. Put the lettuce, cheese, and cucumber in a salad bowl; add the shrimp and toss well.

4. Serve, garnished with avocado slices.