2 avocados, peeled, pitted, and sliced
2 teaspoons fresh lemon juice
1 recipe Classic Rémoulade (see download)
1 (5-ounce) bag mixed spring greens
2 tablespoons lemon olive oil*, divided
1 tablespoon fresh dill
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pound cooked medium shrimp with tails, peeled and deveined
Garnish: microgreens and chopped cherry tomatoes
• Divide the avocado slices among 6 salad plates, and sprinkle
each with a bit of lemon juice. Spoon a few tablespoons Classic
Rémoulade over avocado slices.
• In a large bowl, toss together the spring greens, olive oil, dill,
salt, and pepper.
• Top avocado with the spring greens mixture and a few shrimp.
• Garnish with microgreens and chopped cherry tomatoes, if
desired. Serve immediately.
*For testing purposes, we used O Meyer Lemon Olive Oil, which can be found atwww.ooliveoil.com.