|1/3 cup||olive oil|
|2 tbsp||lemon juice|
|1 tsp||coarse-ground Dijon mustard|
|1 tsp||dried basil (or tbsp chopped fresh basil)|
|4 cups||mixed salad greens|
|1 pound||medium-size, cooked, peeled shrimp|
|2||small, ripe avocados, peeled, pitted and sliced|
|3/4 cup||dried tart cherries|
|1/4 cup||sliced green onions|
For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed. Refrigerate while preparing salad.
For the salad, divide salad greens evenly between 4 plates. Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens. Drizzle with dressing. Serve immediately.
Makes 4 main couse servings.