David Prince
Hands-On Time
15 Mins
Total Time
15 Mins
Serves 4

A fantastic use for leftover shrimp—or an excellent reason to buy cooked shrimp at the grocery store—this salad just requires a tiny bit of chopping and whisking before dinner’s served. We found one plum tomato for each serving provides just enough coverage, but feel free to use whatever varieties are fresh (halved cherry or grape tomatoes taste great here, too). Hoping to make this soon but your avocado’s still rock-hard? Use your easy tactic for ripening avocados alongside a banana in a brown paper bag. And though the recipe doesn’t call for it, baby spinach offers the same nutritional benefits, in smaller bites.

How to Make It

Step 1

In a small bowl, whisk together the lemon juice, oil, capers, honey, ½ teaspoon salt, and ¼ teaspoon pepper.

Step 2

In a large bowl, toss the spinach, shrimp, tomatoes, and avocado with the vinaigrette.

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