Nasturtium and Shrimp Salad Appetizer
By Yankee Magazine|Jan 21 2011|
This is delicious when served with bread or crackers.
Yield
Makes 4 servings.
Ingredients
2 teaspoons fresh lemon juice
1/4 cup olive oil
salt and pepper, to taste
1 cup peeled, deveined, cooked shrimp, coarsely chopped
2 tablespoons chopped scallions
1 small tomato, coarsely chopped
1/2 avocado, pitted, peeled, and cubed
2 tablespoons chopped fresh nasturtium leaves
lettuce leaves
nasturtium blossoms, for garnish
Instructions
Pour the lemon juice into a small bowl. Whisk in the olive oil and season with salt and pepper. Add the shrimp and scallions and toss lightly. Let stand for 15 minutes to let the flavors blend. Add the tomato, avocado, and nasturtium leaves. Mound the mixture on lettuce leaves and garnish with the nasturtium blossoms.
