Description
This salad has all of the classics for a caprese salad, fresh mozzarella, tomato, and basil – plus veggies and lettuce and topped with a basil dressing! Perfect for a quick summer time dinner!
Ingredients
Units
Scale
- Shrimp
- salt and pepper
- 1 tablespoon butter
- 1 pound shrimp, peeled and de-vained (use wild caught when possible)
- Basil Dressing
- 2 cups basil leaves, packed
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon white wine vinegar
- 1/2 cup olive oil
- 2 to 3 teaspoons agave nectar
- salt and pepper to taste
- Salad
- A few handfuls of mixed greens
- 2 cups grape or cherry tomatoes, sliced
- 1 avocado, sliced
- 2 to 3 mini cucumbers, sliced
- 8 ounces fresh mozzarella, sliced or as balls
- 1/2 cup basil leaves torn or julienned
Instructions
- Cook the Shrimp: Season the shrimp with salt and pepper. Heat a large skillet over medium high heat, once heated melt the butter. Add the shrimp and arrange in a flat, even layer. Saute for 3 to 4 minutes per side. Or until the shrimp curls up, turns pink and is opaque. Remove from pan and allow to cool,
- Make the Basil Dressing: Add all of the ingredients to a high speed blender of a food processor (for the small amount of dressing I found my food processor to work best). Blend until smooth. Taste and adjust the seasonings and blend again if needed. Set aside.
- Assemble the salad: To a serving bowl add the mixed greens. Then arrange the cherry tomatoes, avocado, cucumbers, mozzarella, and sprinkle the basil on top.
- Serve: Just before serving the salad drizzle the basil dressing on top and toss to coat the salad in the dressing. Serve immediately. If you want to store any leftovers, they are best stored in separate containers and without the dressing.
