Avocado Recipe
Avocado, Shrimp, Romaine, Arugula, Tomato, Champagne Thyme Vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Champagne Thyme Vinaigrette Ingredients
Method
Salad Preparation
- 1
Prepare the Shrimp
In a pot of boiling salted water, add the shrimp and cook until pink and opaque, about 2-3 minutes. Drain and set aside to cool.
- 2
Prepare the Vegetables
Wash and chop the romaine lettuce and arugula. Dice the tomato and set all the vegetables aside in a large mixing bowl.
- 3
Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop the flesh out with a spoon. Cut the avocado into slices or cubes and gently add to the mixing bowl with the other vegetables.
Vinaigrette Preparation
- 4
Mix the Vinaigrette
In a small bowl, whisk together the champagne vinegar, olive oil, fresh thyme, honey, salt, and black pepper until well combined.
Assembly
- 5
Combine Ingredients
Once the shrimp has cooled, add it to the mixing bowl with the vegetables. Drizzle the champagne thyme vinaigrette over the salad and gently toss to combine all ingredients evenly.
- 6
Serve
Divide the salad into serving plates and enjoy immediately.
