A lime-bright shrimp salad held together by this guacamole mayo dressing, which does the work of both emulsion and flavor. Pile it on greens or toast for a fast dinner that tastes like care.

Serves 2. 20 minutes, 15 at the stove.

About 290 calories a serving, 38 g protein, 14 g carbohydrate, 10 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil while you mince 1 clove of garlic. Add 3/4 pound of shrimp to the boiling water and cook until they curl and turn opaque, about 3 minutes. The water will return to a boil before they are done.5 min
2. Drain the shrimp and transfer them to a bowl. Let them cool for 1 minute, then toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, the minced garlic, and 1 tablespoon of lime juice. Set aside.
3. Arrange 2 cups of mixed greens on plates or in bowls. Fold 1/2 cup of the guacamole mayo dressing into the cooled shrimp until coated, then mound the shrimp salad over the greens. Serve cold.

Note Swap the shrimp for canned tuna, drained, or hard-boiled eggs for a different take. Leftovers keep in a container for one day. Serve with crusty bread, avocado slices, or rice on the side to stretch it.