Easy Recipe Finder
Recipe Feeder
Salad
1 lb cooked baby shrimp, frozen 500 g
2 stalks celery, diced 2
1 avocado, peeled and diced 1
1/2 lb cherry tomatoes, halved 250 g
Dressing
1 egg yolk 1
3 tbsp lemon juice 45 mL
1 tbsp Dijon mustard 15 mL
1 tsp dried tarragon 5 mL
1/2 tsp salt 2 mL
1/4 tsp cayenne pepper 1 mL
1/2 cup olive oil 125 mL
Salad
Defrost frozen shrimp under cold running water. Drain well.
In large bowl, combine shrimp, celery, avocado and tomatoes.
Dressing
Whisk together egg yolk, lemon juice, mustard, tarragon, salt and cayenne pepper. Gradually whisk in oil. Taste and add more lemon juice or oil, if desired. Gently combine with shrimp mixture and serve the salad on individual plates lined with lettuce.
1 lb cooked baby shrimp, frozen 500 g
2 stalks celery, diced 2
1 avocado, peeled and diced 1
1/2 lb cherry tomatoes, halved 250 g
Dressing
1 egg yolk 1
3 tbsp lemon juice 45 mL
1 tbsp Dijon mustard 15 mL
1 tsp dried tarragon 5 mL
1/2 tsp salt 2 mL
1/4 tsp cayenne pepper 1 mL
1/2 cup olive oil 125 mL
Salad
Defrost frozen shrimp under cold running water. Drain well.
In large bowl, combine shrimp, celery, avocado and tomatoes.
Dressing
Whisk together egg yolk, lemon juice, mustard, tarragon, salt and cayenne pepper. Gradually whisk in oil. Taste and add more lemon juice or oil, if desired. Gently combine with shrimp mixture and serve the salad on individual plates lined with lettuce.