Shrimp, Tomato & Avocado Salad With Basil Vinaigrette
1/2 pound medium cooked shrimp, peeled and deveined
1 pint cherry tomatoes, rinsed and cut in half
1 ripe avocado, pitted, sliced and cut in to 1/2 inch chunks
Juice of 1 lemon and zest
1 tablespoon shallot, chopped
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil
Salt and pepper
6 fresh basil leaves, cut into ribbons
8 ounces butter lettuce, roughly chopped
2 ounces crumbled ricotta salata cheese (optional)
Combine the cooked shrimp, tomatoes and avocado in a bowl, season with salt and gently toss to combine. To make the vinaigrette, place lemon juice and zest into a blender and add the shallot and mustard and combine. With the machine running, slowly pour in the olive oil. Add the basil leaves and pulse just until finely chopped. Season to taste with salt and pepper.
Toss the greens with enough dressing to coat, then top with cooked shrimp, tomato and avocado mixture and add the remaining dressing. Check for seasoning and adjust with additional salt and black pepper if needed. Add the optional ricotta salata cheese and toss gently to coat, serve immediately.