¼ cup chives, sliced in ½ inch segments (plus 3 tablespoons finely chopped chives for garnish)
2 tablespoons fresh tarragon leaves
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 clove garlic, roughly chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, to taste
Ingredients for the Shrimp Salad
1 pound shrimp, peeled and deveined
2 teaspoons olive oil
½ teaspoon sea salt, plus more to taste
½ English hothouse cucumber, chopped
1 avocado, pitted, seeded and chopped
2 scallions, cut in ¼ inch slices
3 radishes, trimmed, cut into thin slices
1 cup thinly sliced sugar snap peas
1 cup cherry tomatoes, halved
1 head red leaf lettuce, washed and dried, roughly chopped
freshly ground black pepper, to taste
Directions
Step 1
For the shrimp: Heat a medium skillet over high heat. Toss the shrimp with olive oil, salt and pepper. Once the pan is hot add the shrimp and cook for about 5 minutes, or until the shrimp are pink and just cooked through.
Step 2
To make the dressing: Combine the yogurt, cilantro, parsley, dill, mint, chives, tarragon, lemon juice, honey, olive oil and garlic in the bowl of a food processor or a blender. Process until smooth and green, with tiny flecks of herbs. You may need to stop and scrape the sides with a silicone spatula once or twice. Taste and season with salt and pepper as needed. Transfer the dressing to a bowl, cover and refrigerate for later.
Step 3
To make the salad: Toss the cucumber, avocado, scallions, radishes, peas and tomatoes in a large bowl to combine, seasoning with a pinch more salt and pepper if desired. Add in half of the reserved dressing and toss until everything is lightly coated.
Step 4
Divide the red leaf lettuce evenly among 4 plates and top with the vegetable mixture and shrimp. Drizzle each plate with additional dressing and top with the extra chopped chives.
