Ingredients

• 3 tarragon stems, 1 tbsp chopped tarragon
• 1/2 lemon, quartered
• salt
• pepper
• 1 tsp peppercorns
• 8 oz large shrimp
• 2 tbsp olive oil
• 3 tbsp champagne vinegar
• 2 tbsp chopped chives
• 1 granny smith apple, halved and thinly sliced
• 1/2 cup english cucumber, halved lengthwise and thinly sliced
• 1 avocado, pitted, quartered, and thinly sliced

Directions

1. In a saucepan, bring 3 cups water, tarragon stems, lemon, 1/4 tsp salt, and peppercorns to a boil

2. Remove from heat, add shrimp and poach until opaque, about 2-3 min. Transfer shrimp to plate and refrigerate to cool

3. In a bowl, whisk together the oil, vinegar, chives, tarragon, 1/4 tsp salt, and pepper to taste

4. Divide salad.

5. Add avocado to the mixing bowl and toss with remaining dressing. Top each salad with a 1/4 of the avocado.

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