Peruvian Avocado, Sautéed Shrimp and Mixed Greens Salad
For the dressing, in a small bowl, whisk together 3 tablespoons lime juice, 2 tablespoons olive oil, and the mustard. Season with salt and pepper to taste. Set aside.
In a large skillet, heat the remaining olive oil over medium heat and sauté the shrimp for 2 minutes. Season with the remaining lime juice and salt and pepper to taste. Set aside.
In a large bowl, carefully toss the greens, avocados, cheese, red bell pepper, walnuts, and reserved shrimp. Serve with the mustard dressing.
Difficulty level: low
4 tablespoons lime juice, divided
3 tablespoons olive oil, divided
1 tablespoon Dijon mustard Salt and pepper
2 cups peeled and cooked medium shrimp
Salt and pepper
3 cups mixed greens
2 Peruvian avocados, pitted, peeled, and sliced
1 Camembert cheese, approximately 8 ounces, sliced
1 medium red bell pepper, seeded and cut into thin strips
½ cup walnuts, chopped