January 23, 2009, Newsletter Issue #240: Avocado, Artichoke & Shrimp Salad
Tip of the Week
This is a fabulous salad. The combination of three wonderful
ingredients with a tangy homemade dressing. The crunch of the
croutons make for a nice contrast.
Avocado, Artichoke & Shrimp Salad
2 heads leaf lettuce, chopped
14 ounces canned artichoke hearts, quartered
1 avocado, chopped
8 ounces cooked shrimp
Dressing
2 Tablespoons fresh lemon juice
1/3 cup vegetable oil
1/2 teaspoon dijon mustard
1/4 teaspoon sugar
1/4 teaspoon dried tarragon, or fresh
salt and pepper, to taste
2 green onions, finely chopped
1/2 cup sourdough croutons
Whisk together dressing ingredients.
Toss with salad ingredients in a large bowl.
Top with croutons and serve.
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