Shrimp, Avocado and Basil Salad

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Recipe makes 4 servings 

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Dressing     
1/2    clove garlic, minced    
Juice of ¼ fresh lemon     
15 ml    red wine vinegar    
60 ml    sour cream   
60 ml    mayonnaise    
15 ml    fresh parsley, chopped    
Salt and pepper, to taste     

Salad 
750 ml    arugula    (3 cups)
750 ml    baby spinach    (3 cups)
16    medium to large size shrimp 
250 ml    cherry tomatoes, halved    (1 cup)
250 ml    Northern shrimp, cooked    (1 cup)
2     avocados, peeled, pitted, and sliced     
60 ml    sliced almonds, toasted  
60 ml    basil leaves    
2     shallots, minced    

Instructions

• In a bowl, mix all dressing ingredients.
• Put arugula, baby spinach, cherry tomatoes, shrimp, avocado slices, almonds, basil, and shallots in a serving dish (or 4 individual dishes).
• Pour dressing over to serve.

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