Dilled Shrimp Salad

Beat the heat with this Dilled Shrimp Salad! Summer weather is finally here in Seattle and we enjoyed this salad on our deck last night.

This has been one of my favorite recipes from Sunset’s Cooking for Two…or Just for You for years. It use the small shrimp that are already cooked; fresh Oregon shrimp meat is available right now in the Seattle markets and it makes a great salad.

Use whatever salad greens you like; last night I used half Romaine and half tender leaf lettuce from our garden.

~

Dilled Shrimp Salad

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

~

(print the recipe)

a

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

~

I use a teaspoon to quickly and easily scrape out the seeds in the cucumber.

~

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.