Shrimp Salad with Lemon and Dill Dressing

 Wholey

1 bag Cooked Shrimp, thawed

1 large Avocado, peeled & cubed

1 Cucumber, washed

½ head French Endive

½ Lemon, zest and juice

½ small bunch Fresh Dill, coarsely chopped

4 Tbsp. Extra Virgin Olive Oil

Salt & freshly ground Pepper to taste

This was my first dance with endive. I was expecting it to be some kind of ethereal exotic thing, but it's... it's a leafy green.

Mix shrimp and avocado together and set aside. Cut the ends off the cucumber and cut in half. Using a potato peeler, peel long strips lengthwise off the cucumber. Divide the endive and cucumber ribbons between four plates. 

So delicate!

Pile the shrimp mixture on top. Lightly whisk together the lemon juice & zest, dill, olive oil, salt and pepper. 

This "dressing" is more of a lemon and dill sludge. It's a tasty sludge, but the consistency is thicker than you might expect.

Drizzle over the shrimp salad and serve. Add cracked pepper over top before serving.

Pretty, eh?

My Rating: 3/5 "This is beautiful. It's a lot of work to make it beautiful, but it's very satisfying when the work is done and you can just gaze at it on the plate. The taste, however, is downright boring. It's shrimp and some light veggies. The lemon/dill dressing would make a bigger difference if it was capable of covering the whole salad, but since it just sits on top in dollops there's not much impact. So I guess if you're into food spectacle this is right up your alley, but if you're in the game for the flavor I'd look elsewhere."