Shrimp Salad with Asian Lime Dressing

Strange as it may sound, I enjoy folding laundry. I try to think of it as relaxation time where I can plop myself down on the couch with my baskets of laundry, turn on the TV, put on a good show and...relax (yes, I know my hands are still working but folding laundry is so mindless to me, it's as if I'm not even doing it).

Yesterday was one of those days. Initially, I got stuck watching Isaac Mizrahi on QVC because 1) a cute top they were featuring caught my eye and 2) because I find I. M. to be such an adorable man. During a commercial break, I changed over to the Food Network and there was Ina Garten, one of my favorite Food Network chefs. She's so down to earth and seems like such a nice lady, plus her recipes are always no fuss, simple yet elegant. She was making grilled tuna rolls. Nuff said. Goodbye Isaac.

Ina's recipe for the rolls included a lime dressing, one that I adapted for today's lunch. Instead of rolls, I paired the dressing with a garden salad, leftover cocktail shrimp from Costco, hardboiled eggs, cherry tomatoes and avocado. It was a big hit with my kids who are both on Spring Break this week.

INGREDIENTS:

For the salad:

1 10 oz. bag of salad greens (your choice)

12 large cooked/cocktail shrimp

1 cup of cherry tomatoes, leave whole or sliced in half if you prefer

2 hard boiled eggs, sliced or chopped

1 avocado, chopped

For the dressing:

1 tbsp. of extra virgin olive oil

1 tbsp. sesame oil

Juice of 2 limes

2 tbsp. of soy sauce

2 tsp. sugar

1 tsp. of lime zest

1/2 cup chopped red onion

Salt and pepper to taste

METHOD:

Assemble your salad then chill. While the salad is chilling, whisk together all the dressing ingredients. Drizzle the dressing over the salad and serve immediately.