¼ pound cooked shrimp
4 Tbsp Newman’s Own® Olive Oil & Vinegar Dressing
1 clove garlic, minced
1 ripe avocado
1 cup Mediterranean blend salad greens
salt and pepper to taste
Cut shrimp into bite-sized pieces and combine with garlic and Newman’s Own® Olive Oil & Vinegar Dressing in a large bowl.
Cut avocado in half and remove the pit. Scoop a bit of the avocado from around the pit indentation and mix with the shrimp and dressing.
Arrange lettuce leaves on serving plates. Spoon shrimp mixture over lettuce and top with the rest of the sliced avocado. Add salt and a few grinds fresh ground pepper if desired.