Tidewater Shrimp Salad

  • 1 avocado, peeled and seeded
  • 2/3 C ranch dressing
  • 2 lb. shrimp, cleaned and cooked
  • 1 med. cucumber, seeded and lg. dice
  • 1 lb. cooked asparagus, lg. dice
  • 1 small red onion, sliced thinly
  • salt and pepper
  • 1 bag baby field greens
  • 3 roma tomatoes, quartered
  • chopped chives, garnish

In a blender, purre avocado and blend with ranch dressing.

In a large bowl, combine the shrimp, vegetables, salt and pepper, and a 1/4 C dressing, toss to coat.  Divide the greens onto 6 chilled plates.  Top with shrimp mixture, drizzle with more dressing and garnish with chives.