Shrimp and Avocado Salad

If you prefer a chilled salad dressing; make ahead and refrigerate in a large cruet or lidded glass jar for about 45 minutes before preparing the salad ingredients.

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/3 cup lime juice
• 1/3 cup green onion, finely chopped
• 3 Tbsp. fresh cilantro, finely chopped
• 3 Tbsp. white wine vinegar
• 2 Tbsp. fresh parsley, finely chopped
• 2 Tbsp. jalapeno pepper, seeded and finely chopped, or less to taste
• 1-1/2 tsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 head romaine lettuce, torn, base discarded and top 1/4 leafy portions saved for a future salad
• 1/2 lb. cooked cocktail shrimp, rinsed and drained
• 1 medium ripe avocado, seeded and sliced

Directions:

Combine the first 10 ingredients in a blender and pulse until well blended.

Place romaine on plates, top evenly with avocado and shrimp, drizzle with the dressing and serve.

By Deeli from Richland, WA