I really liked this salad. The dressing is made with avocado and is made in the food processor so it comes together really quick. I used frozen shrimp that I poached in lime-flavored water, as suggested in the cookbook – a great trick to achieve flavorful shrimp quickly.

• Crisp Cucumber Shrimp in Retro Goddess Dressing (The Splendid Table’s How to Eat Supper, p. 34)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)