Tossed green salads and spring evenings go hand-in-hand. It’s the ideal season for a meal on the porch, and this main-dish salad is a delightful entree served at dinner or an al fresco brunch.
The avocado dressing may be made up to two hours in advance to save time. You can keep it from turning brown by pressing plastic wrap over its surface and storing it in the refrigerator until you are ready to dress the salad. This homemade salad dressing is delicious and lends itself to a number of applications. You can use it as a dip for fresh vegetables, a sandwich spread with grilled or fried seafood, or even as a taco topping.
Drizzle the dressing over the greens right before serving or they will begin to wilt. If you can afford to do so, buy large shrimp because they look so pretty in the salad — a little more impressive on a salad than small shrimp. And remember: Don’t overcook the shrimp or they will be rubbery and dry, but do cook them just until the outside is crispy.
When I’m in a hurry, I’ve used Gorton’s air fryer shrimp when making this salad, and they work beautifully. If you’re in a rush, you might want to do the same. Otherwise, frying your shrimp using this recipe is preferred. Homemade is always best.