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Butter leaf and baby shrimp salad with fresh herb dressing on a plate.

Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing

This Butter Leaf Lettuce with Shrimp and a Fresh Herb Dressing salad made with soft butter leaf has a wonderful combination of tastes and textures.
5 from 1 vote
Prep Time 5 mins
Total Time 5 mins
Course Salads, Sauces, Dressings & Condiments
Cuisine American
Servings 4 servings
Calories 236 kcal


  • 1 bag butter leaf lettuce or other "soft" lettuce - I wash mine even when it's bagged, better safe than sorry I say
  • ½ of an English cucumber peeled with the flesh diced into a ¼ inch dice, seeds tossed into the compost
  • 1 avocado cut into quarters, peeled then each quarter sliced into bite-sized pieces
  • ¼ to ⅓ pound small cooked shrimp usually called cocktail or salad shrimp ~ found at your fish stand
  • For the Dressing
  • 2 tablespoon white balsamic or champagne vinegar so very mild, if you can't find or don't have these, I would substitute fresh lemon juice, add a pinch of sugar to round it out
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh basil
  • ½ teaspoon minced fresh thyme
  • salt and pepper to your taste
  • ¼ to ⅓ cup good quality extra virgin olive oil when you are adding the olive oil, taste after ¼ cup if it seems too acidic then add some more until you like the balance of vinegar to oil


  • In a large mixing bowl, combine the vinegar with the mustard. Whisk well, then add the herbs along with some salt and pepper. Slowly whisk in the oil, checking about ¼ cup in for acidity, and whisk until well emulsified. Once the dressing is made, pour most of it into another bowl, leaving just a coating in the large bowl.
  • To the large bowl, add the lettuce, cucumber, and green onions. Toss well, adding a bit more dressing, if necessary (you want the lettuce JUST coated with dressing).
  • Place the "salad" onto plates, then top with the 3 avocado slices (nicely fanned if you please); then spoon the shrimps over the top. Spoon or drizzle with the remaining dressing and serve.


Serving: 1gSodium: 559mgFiber: 4gCholesterol: 89mgCalories: 236kcalPolyunsaturated Fat: 13gSaturated Fat: 4gFat: 19gProtein: 10gCarbohydrates: 8g
Keyword butter leaf salad, fresh herb dressing, shrimp salad
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