Salade de crevettes et avocat

Ingrédients

• 2 lemons (juiced)
• 1 lemon (zested)
• 2 tablespoons maple syrup
• 1 tablespoon minced garlic
• 2 teaspoon Dijon mustard
• 1/2 teaspoon salt (or more)
• 1/4 teaspoon pepper (or more)
• 4 tablespoons olive oil
• 1 pound cooked shrimp (tails removed and cut into thirds)
• 1 large avocado (peeled and diced or sliced)
• 1 pint cherry tomatoes (cut in half)
• 1/2 cup red onion (thinly sliced)
• 3 to 4 cups tender salad greens

Préparation

1. 1

   In a small bowl, combine the fresh lemon juice, lemon zest, maple syrup, minced garlic, Dijon mustard, salt, pepper, and olive oil. Set aside.

2. 2

   In a large mixing bowl, toss together the greens with half of the dressing. Transfer to your serving platter or bowl.

3. 3

   In the mixing bowl, add the shrimp, avocado, tomatoes, red onions, and the rest of the dressing. Toss well to combine.

4. 4

   Transfer the shrimp and avocado mixture over the greens. If you have the time, cover and let the salad chill in the fridge for 10 minutes to let the flavors meld together before serving.