(Food Styling/Sheryl Julian; Aram Boghosian for The Boston Globe)
Sunday Supper & More
Shrimp salad with green beans and avocado
(Food Styling/Sheryl Julian; Aram Boghosian for The Boston Globe)
Serves 4
| 3/4 | pound green beans, trimmed |
| Juice of 2 lemons | |
| 1 | teaspoon Dijon mustard |
| Salt and pepper, to taste | |
| 1/4 | cup olive oil |
| 1 | head red or green leaf lettuce, cored and torn up |
| 1 | head frisee, torn up, or arugula, stems removed |
| 1 | pint cherry tomatoes, halved or quartered |
| 1/2 | small red onion, cut into strips |
| 1 | pound cooked shrimp |
| 1 | ripe avocado, pitted and sliced |
| 1/2 | cup fresh mint leaves, stemmed |
1. In a saucepan fitted with a steamer insert and 2 inches of boiling water, steam the beans in a covered pan for 3 minutes or until they are bright green and very crisp. Drain in a colander, rinse with cold water, and set aside.
2. In a bowl, whisk together the lemon juice, mustard, salt, and pepper. Whisk in the oil a little at a time until the dressing emulsifies.
3. On a large platter or 4 large plates, arrange the lettuce, frisee or arugula, green beans, tomatoes, onion, shrimp, and avocado. Sprinkle with enough dressing to lightly moisten the greens and vegetables. Add salt, pepper, and mint.
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