Greek Salad with Avocado, Shrimp and Caper Vinaigrette

By tammy1365

Ingredients

• Dressing Ingredients:
• (enough for at 6-8 salads but make it all so you can have the salad a few times)
• 4 oz. capers with juice (1/2 cup)
• 2 T minced roasted red pepper (from a jar)
• 2 T minced fresh parsley
• 1 1/2 tsp. Dijon mustard
• 1/3 cup red wine vinegar
• 1 cup extra-virgin olive oil
• (original recipe called for chopped boiled egg whites, which I couldn't convince myself was essential in this!)
• Salad Ingredients: (2 servings)
• 1 large handful shredded romaine lettuce
• 1 avocado, diced
• 3-4 small tomatoes, chopped
• 1/2 cup crumbled Feta (or less)
• 1/2 cup cooked salad shrimp
• fresh-ground black pepper to taste

Details

Servings 2
Adapted from kalynsprintablerecipes.blogspot.com

Preparation

Step 1

Put capers with liquid, minced roasted red pepper, and minced parsley in food processor with steel blade and pulse 20-30 seconds, until ingredients are coarsely chopped, then place ingredients in small plastic bowl. Stir in Dijon and red wine vinegar, then whisk in olive oil a little at a time, until vinaigrette is emulsified. (Make dressing a day ahead if desired. Bring to room temperature before using.)

Put chopped romaine lettuce into medium-sized salad bowl, add about 2 T dressing and toss until lettuce is well-coated with dressing. (It will seem like too much dressing until you add the other ingredients.) Add chopped avocado, tomatoes, and shrimp, along with 1-2 T more dressing and toss gently. Season to taste with fresh-ground black pepper. Divide salad into two bowls and top each salad with crumbled feta.


This printable recipe from KalynsKitchen.com.