Tiger Shrimp, Avocado and Red Pepper Salad served with Poppy Seed Dressing
1 cup Renée’s Gourmet Original Poppy Seed Dressing & Dip
½ lemon (Lemon juice)
2 avocados, in small chunks
1 package (26-29 count) cooked shrimp, peeled, de-veined & chopped (set aside 4 whole shrimp for garnish)
4 tbsp red pepper, finely diced
Garnish radicchio lettuce
2 tbsp goat cheese
In a bowl, mix ½ cup Renée’s Gourmet Poppy Seed Dressing with lemon juice and avocado. In a separate bowl mix remaining dressing and chopped shrimp. Refrigerate 1 hour.
In the bottom of 4 martini glasses gently place a layer of avocado mixture, followed by a layer of diced red pepper. Add shrimp mixture onto red pepper layer. Cut thin strips of radicchio lettuce and place on top of shrimp layer.
Roll goat cheese on counter or in hand until it forms a ball. Skewer goat cheese and leftover shrimp and place each skewer in each martini glass. Serve.
Quick Tip: As an alternative, use fresh shrimp and cook according to package instructions. For a lighter salad use Poppy Seed Light Dressing, with half the fat and calories of our regular Poppy Seed Dressing.
Note: ALTERNATE SERVING: Follow step 1 above. On a plate put a few greens and top with avocado mixture. Fill radicchio leaves with shrimp mixture. Garnish with pepper, cheese and a grape tomato. Drizzle some dressing on salad and serve immediately.
Recipe from Renée’s website