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Shrimp, Avocado, Basil, and Fresh Parsley Salad

Serves 4

Ingredients

  • Dressing
  • ½ clove garlic, minced
  • Juice of ¼ lemon
  • 1 tbsp. (15 ml) red wine vinegar
  • ¼ cup (60 ml) sour cream
  • ¼ cup (60 ml) mayonnaise
  • 1 tbsp. (15 ml) fresh parsley, chopped
  • Salt and pepper, to taste
  •  
  • 3 cups (750 ml) arugula
  • 3 cups (750 ml) baby spinach
  • 16 shrimp, 16–20 count, cooked
  • 1 cup (250 ml) cherry tomatoes, halved
  • 1 cup (250 ml) Northern shrimps, cooked
  • 2 avocados, peeled, pitted, and sliced
  • 4 tbsp. (60 ml) sliced almonds, toasted
  • About 4 tbsp. (60 ml) basil leaves
  • 2 shallots, minced

Directions

  1. In a bowl, mix all dressing ingredients.
  2. Put arugula, baby spinach, cherry tomatoes, shrimps, avocado slices, almonds, basil, and shallots in a serving dish (or 4 individual dishes).
  3. Pour dressing over to serve.