In a medium bowl, combine vinegar, oil, sugar and salt, stirring until sugar dissolves. Add shrimp, cucumber, red onion rings and dill. Toss well. Add avocado and toss again. Arrange watercress on four serving plates. Spoon salad over arugula or watercress.
Difficulty: ................. intermediate
Preparation: ............ about 15 minutes
Servings: ................. 4
1 tablespoon each: seasoned rice vinegar and canola oil
1 teaspoon sugar
1/4 teaspoon salt
1 lb. cooked peeled and de-veined large shrimp
1-1/2 cups thinly sliced unpeeled cucumber, slices halved crosswise
4 thin slices small red onion, separated into rings
1 tablespoon chopped fresh dill
1 small ripe avocado, peeled, seeded, diced
1 bunch arugula or watercress (4 cups packed)
Health info:
Calories: 267
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