Shrimp, Tomato, Basil Salad
- 1 1/2 lb precooked & peeled, large or jumbo shrimp
- 6 cup halved small tomatoes of various sizes & colors.
- 1 lb. asparagus, trimmed and halved
- 2 small avocados, cubed
- 1 cup fresh basil leaves
- 1/2 cup crumbled natural gorgonzola or blue cheese(optional)
- 1/3 cup extra virgin olive oil
- 1 juice of 1 fresh lemon
- 1 tbsp organic dijon mustard
- 1/2 tsp each sea salt & pepper
- Boil asparagus in sea salted water for 2 minutes.
- Drain and rinse with cold water Mix all ingredients gently in large bowl, coating with dressing.
- Serve immediately
jumbo shrimp, tomatoes, avocados, fresh basil, crumbled natural gorgonzola, extra virgin olive oil, lemon, mustard, salt
Taken from cookpad.com/us/recipes/340419-shrimp-tomato-basil-salad (may not work)