Mexican Shrimp & Spinach Salad

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Total Time
43mins
Prep
40 mins
Cook
3 mins

This is a colorful salad, wonderful for it's dynamic dressing.

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Ingredients

Nutrition

Directions

  1. In boiling water, cook shrimp until just pink, about 3 minutes.
  2. Drain and set aside.
  3. Slice the avocado lengthwise around the center and remove the pit.
  4. Without cutting through the peel, slice through the flesh of each avocado half, first crosswise int 1/4" slices then lengthwise in half.
  5. Scoop the avocado slices away from the peel with a large spoon.
  6. Cut the tomato through the stem end into quarters and then cut each quarter into 1/4" slices.
  7. Peel the 1/2 cucumber, slice it in half lengthwise, remove the seeds with a spoon.
  8. Cut each section lengthwise into quarters and then crosswise into 1/4" slices.
  9. Arrange the spinach on a serving platter.
  10. Arrange the avocado, tomato and cucumber slices on top of the bed of spinach.
  11. Top the salad with the shrimp and scallions.
  12. Combine the oil, lime juice, cilantro, garlic, jalapeno, and thyme in a blender for 30 seconds.
  13. Add salt and pepper to taste and transfer to a cruet or small bowl.
  14. Serve the dressing on the side of salad.