Avocado Shrimp Thai Salad

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This salad is full of flavor and makes for a great main dish salad at a picnic. It combines smooth avocado with zesty lime and a variety of crunchy vegetables.

Ingredients

Salad:
2 ripe but firm avocados, peeled, pitted and cubed
1/4 C. lime juice
1 lb. large cooked shrimp, peeled and deveined
2 lg. tomatoes, coarsely chopped
3 green onions, cut into quarters length-wise and then into 2-inch segments
1 sm. green pepper, diced
1 sm. red pepper, diced
1/2 C. bean sprouts
1/4 C. mint leaves, coarsely chopped
Dressing:
1/2 C. lime juice
2 tsp. Dijon mustard
1 C. vegetable oil
1 Tbs. sesame seed or peanut oil
1 Tbs. chopped onion
2 tsp. fresh ginger, grated
1 tsp. brown sugar
zest from 1 lime
1 pinch crushed red pepper flakes
salt and pepper to taste

Directions

In a large mixing bowl, toss cubed avocados with lime juice. Gently toss with remaining salad ingredients. Set aside. In a small mixing bowl, prepare dressing by whisking together lime juice and mustard. Slowly whisk in oils and continue whisking until combined. Add in chopped onion, ginger, brown sugar, lime zest, pepper flakes, and salt and pepper. Toss salad ingredients with dressing and serve.