Avocado Langoustine Salad with Red Pepper Dressing

This one was inspired by F&W salad of the month. I did not have shrimp so I used langoustines, I also added some garlic bread crumbs. Perfect for a hot summer night.

1 roasted red bell pepper
1 shallot
1 garlic clove
2 tsp minced jalapeño
3 TBSP yogurt
1 TBSP apple cider vinegar
1 tsp lemon juice
1/4 c plus
Salt and pepper
1 TBSP olive oil
1 head of lettuce, torn into pieces
1/4 c cilantro leaves, chopped
1 tsp like juice
Cherry tomatoes
2 avocado, sliced
1 lb cooked shrimp or langoustines
8 oz bread cut into 1/2 inch pieces
Olive oil to drizzle bread
Garlic powder
Salt and pepper

Combine dressing ingredients in a small foo processor and pulse until smooth. Set aside.

Preheat oven to 400.
Toss bread crumb ingredients and in a bowl. Spread on a baking sheet and cook for 5 minutes until crunchy.

Combine salad lettuce, cilantro, lime juice and 1 TBSP olive oil in a bowl.

To serve: arrange salad on plates, top with avocado, tomatoes, bread crumbs and shrimp. Drizzle with red pepper dressing.

Serves 4.


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