Shrimp Salad with Asian Lime Dressing

Strange as it may sound, I enjoy folding laundry. I try to think of it as relaxation time where I can plop myself down on the couch with my baskets of laundry, turn on the TV, put on a good show and...relax (yes, I know my hands are still working but folding laundry is so mindless to me, it's as if I'm not even doing it).

Yesterday was one of those days. Initially, I got stuck watching Isaac Mizrahi on QVC because 1) a cute top they were featuring caught my eye and 2) because I find I. M. to be such an adorable man. During a commercial break, I changed over to the Food Network and there was Ina Garten, one of my favorite Food Network chefs. She's so down to earth and seems like such a nice lady, plus her recipes are always no fuss, simple yet elegant. She was making grilled tuna rolls. Nuff said. Goodbye Isaac.

Ina's recipe for the rolls included a lime dressing, one that I adapted for today's lunch. Instead of rolls, I paired the dressing with a garden salad, leftover cocktail shrimp from Costco, hardboiled eggs, cherry tomatoes and avocado. It was a big hit with my kids who are both on Spring Break this week.

For the salad:

1 10 oz. bag of salad greens (your choice)

12 large cooked/cocktail shrimp

1 cup of cherry tomatoes, leave whole or sliced in half if you prefer

2 hard boiled eggs, sliced or chopped

1 avocado, chopped

For the dressing:

1 tbsp. of extra virgin olive oil

1 tbsp. sesame oil

Juice of 2 limes

2 tbsp. of soy sauce

2 tsp. sugar

1 tsp. of lime zest

1/2 cup chopped red onion

Salt and pepper to taste

Assemble your salad then chill. While the salad is chilling, whisk together all the dressing ingredients. Drizzle the dressing over the salad and serve immediately.