Summer Peach and Shrimp Salad

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If you’re looking for a salad without the sacrifice, here it is. A two-ingredient dressing, a quick-cooking protein that’s fine without a marinade, creamy avocado, puckery tomatoes, buttery bread, and mozzarella pearls. It’s for summer nights when the air is hot and peaches are at their juiciest. Best served with a cool glass of rosé.

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SUMMER PEACH AND SHRIMP SALAD for one

A big plate of lettuce

7 medium shrimp, peeled and deveined

1 small peach, chopped in to 2″ chunks

1/4 avocado, sliced

handful of grape tomatoes

handful of fresh mozarella balls (about 7)

1 small roll (I used a pretzel roll), cut into 1″ chunks.

2 tablespoons of shelled pistachios

2 tablespoons of pesto

2 tablespoons of red wine vinegar

salt and pepper, to taste

Make the dressing by combining the pesto and vinegar. Season with salt and pepper, to taste.

Heat  some oil in small pan over medium heat crisp the bread until golden brown. Set aside. Roast the pistachios for about two minutes, until toasty and fragrant. Saute the shrimp for about a minute on medium heat, season with salt and pepper.

Assemble the salad. Arrange all of the toppings (tomatoes, avocado, peach, bread, mozzarella, shrimp, and pistachios) over the lettuce. Drizzle with the dressing and serve immediately.

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