I never get tired of eating avocados. Their creamy texture helps this salad blend together without the saturated fats from cheese or dairy-based dressings. They are rich in vitamins, protein and omega 3s… what is there not to like? If you buy an avocado before it’s ready to eat, put it in a paper bag to speed up the ripening process. Never throw them in the fridge unless you want to “pause” its ripening.
It’s fall, and apples are in full display at every supermarket and farmers market. To add a little extra crunch, toss one in!
- 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
- 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 four bowls. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a quarter of the avocado. Serve immediately.