The sweet, tart and spicy dressing for this shrimp and avocado salad is a pick-me-up on a hot day, while the herbs in it are soothing. It’s a good salad for summer meals.
Buy shrimp that’s already cooked and peeled (or lobster, if you’re feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.
All that’s left to do is cut up the vegetables and tear the greens.
For added flavor and color, try opal or Thai basil, which you can find at farmers markets and Asian markets.
I like this salad with a slightly sweet whole-grain bread. Serve tropical sorbets for dessert.