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Makes 4 main course servings.

1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
1/4 teaspoon salt

4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions

For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed.

Refrigerate while preparing salad.

For the salad, divide salad greens evenly between 4 plates.

Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens.

Drizzle with dressing.
Serve immediately.

seafood salad recipes
Recipe courtesy of the Cherry Marketing Institute -

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