This cool salad comes together fast, thanks to quickly seared shrimp, which curls up in minutes. The rest is a quick chop, with lots of hydrating veggies, creamy avocado, and crunchy seeds.
What You Get
Shrimp (see note below)
Little gem lettuces
Meyer lemon vinaigrette
Crumbled queso fresco
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Rinse the shrimp and pat dry with paper towels. In a large frying pan over medium-high heat, warm 1 tablespoon olive oil. Add the shrimp and sear until bright pink and tightly furled, stirring once or twice, about 3 minutes. Transfer to a plate, drizzle with the juice of ½ lemon, and season lightly with salt.
Cut off the base of the little gems and chop the leaves. Wash in cool water and pat dry. Rinse and slice the cucumber and half of the radishes. Peel, pit, and slice the avocado.
Combine the little gems, radishes, and avocado in a bowl, drizzle with some of the vinaigrette, season with salt and pepper, and toss to coat.
Heap the salad on plates. Sprinkle with the queso fresco and seeds and top with the shrimp. Grind with pepper and serve.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.