Summer Shrimp Salad

Ingredients

1 lb Coldwater pink shrimp, cooked and peeled
4 oz baby spinach leaves
1 avocado, sliced
1 nectarine or peach, sliced
1 Persian or hot house cucumber, sliced

Dressing:
½ cup cilantro, rinsed, dried, and rough chopped
1 Tbsp olive oil
1 lemon or lime, juiced
1 garlic clove, chopped
1 Tbsp mayonnaise
Sea salt and pepper to taste

Directions

To prepare salad:

1. Divide spinach among plates and place equal amounts of peach, avocado, and cucumber slices onto greens.
2. Drizzle with dressing and top with Pacific Sustainable Seafood Salad Shrimp.

To prepare dressing

1. In blender, add all ingredients and pulse until well blended.