A spring salad with shrimp, peanuts, pineapple & Avocado Tarragon Dressing

March 20, 2015

I’m staring out my window, watching the very first flakes of snow fall on what must—absolutely must—be the last snow storm of the season. Instead of freaking out, I’ve decided to focus on the fact that it’s the first day of spring. So, here I am, staring out my window, watching the first day of spring 2015 unravel while dreaming of this quirky, totally delicious spring salad. Piled high with shrimp, peanuts, and pineapple and tossed with my new favorite Avocado Tarragon Dressing, it’s a bright taste of the warmth and sunshine to come… soon.

As a celebration of spring, it’s only natural for this salad to be made with the classic Spring Mix baby lettuce mix from my partner Earthbound Farm Organic. To ring in the new season, my friends at Earthbound Farm Organic are hosting a Spring Mixer where participating bloggers, like moi, creates a salad that highlights their very first and still best-selling product.

You know the huge selection of baby green mixes at your supermarket? Yea, Earthbound Farm Organic Spring Mix is the one that started it all. It’s the OG, baby.


Avocado Tarragon Salad Dressing - creamy and vegan! | One Hungry Mama

Other than the greens, the main star of this salad is my Avocado Tarragon Vinaigrette. I’m obsessed with this stuff. It’s crazy flavorful and, if you care, it’s vegan, too. You might expect avocado to pair well with shrimp, peanuts, and pineapple, but the distinctive taste of tarragon is gorgeous in this mix, as well, and gives the salad an unexpected twist.


Spring salad with Shrimp, Peanuts, Pineapple & Avocado Tarragon Dressing | One Hungry Mama

And, of course, I can’t go without noting how easy it is to make this salad, which can stand in as a light spring dinner along with some toasty bread or even a simple bowl of rice. Just thaw some frozen cooked shrimp, which is available nearly anywhere these days, and you’re good to go.

To make this salad, you’ll need:
* Earthbound Farm Organic Spring Mix greens (one 5-ounce clamshell serves 4 as a side salad and 2 as a meal)
* Thawed, cooked shrimp, tails removed and chopped
* Crushed, salted peanuts
* Pineapple, cubed
* Avocado Tarragon Dressing (recipe below)

Watch the video for a quick how-to and an important trick for keeping this creamy dressing light enough to match the delicate Spring Mix greens. And check out these other Spring Mix recipes: Mango Coconut Chicken Rolls with Spring Mix and Sesame-Ginger Sauce at Edible Mosaic and Toast with Ricotta and Spring Mix Pesto at Eating Made Easy.

Avocado Tarragon Salad Dressing
(Can be shared with kids 6+ mos)*

½ cup cubed avocado, about ½ a large, ripe, pitted avocado
½ of a small shallot, roughly chopped
3 tablespoons roughly chopped tarragon
2 tablespoons white wine vinegar
1 ½ tablespoons fresh lime juice (you can substitute lemon juice)
2 teaspoons honey
½ teaspoon salt
½ cup extra-virgin olive oil
Water (optional)

1. Combine avocado, shallot, tarragon, vinegar, lime juice, honey, and salt in a blender and mix until combined.

2. With the blender running on medium speed, add olive oil in a slow, steady stream until dressing is smooth. You may have to stop once to scrape down the sides, ensuring that the shallots and tarragon get completely blended. Once smooth, add enough water, up to 4 tablespoons, to achieve desired consistency. This dressing should by fairly thin and pour easily if using on Earthbound Farm Organic Spring Mix .

*Note: This nutritious dressing is packed with vitamins and minerals thanks to avocado. Use it to mix in with grains, cereal, pease or any other of your baby’s first food purees.

This recipe and video are brought to you by sponsor Earthbound Farm Organic. I’m an Earthbound Farm Organic customer—and have been since before working with them—and hope that you’ll take time to learn more about their wide selection of fresh and frozen organic produce and herbs. Please help support the great companies that help support One Hungry Mama.

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