AVOCADO AND SHRIMP SALAD

Avocado and Shrimp Salad image

Provided by Martha Stewart

Number Of Ingredients 11

3 tarragon stems; 1 tablespoon chopped tarragon
1/2 lemon, quartered
kosher salt and ground black pepper
1 teaspoon black peppercorns
8 ounces large shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
3 tablespoons champagne vinegar
2 tablespoons chopped chives
1 Granny Smith apple, halved and thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 avocado, pitted, quartered, and thinly sliced

Steps:

In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 teaspoon salt, and peppercorns to a boil.
Remove from heat, add shrimp and poach until opaque, about 2 to 3 minutes. Transfer shrimp to a plate (discard everything else) and refrigerate to cool.
In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 teaspoon salt, and pepper to taste. Add shrimp, apple, and cucumber, and toss to coat.
Divide salad between 4 bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.

Nutrition Facts : Calories 210 g, Cholesterol 84 g, Fat 14 g, Fiber 4 g, Protein 11 g, Sodium 208 g