Shrimp Salad with Creamy Tarragon Dressing
Portion Size: ½ c. shrimp salad on ½ c. watercress leaves
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cooked small shrimp | Deveined, peeled and tail removed. |
| 1/2 cup light mayonnaise | |
| 1 teaspoon fresh lemon zest | |
| 1/2 cup fresh lemon juice | |
| 1/4 cup fresh Tarragon | |
| 1 teaspoon Dijon mustard | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 4 cups chopped watercress leaves | Or other green leafy vegetable. Remove any tough stems or membranes. |
| 2 tablespoons drained capers | |
| 1 large avocado | Wash, peel, seed and dice. (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, shrimp, cappers and pepper. | |
| 2 | On individual serving plates. Place ½ cup watercress leaves. Top with ½ cup shrimp. | |
| 3 | Just before serving top with avocado. Serve chilled. |
Posted in Seafood Dinner Recipes
