Cut the avocado in half and cut each piece again into 9 pieces. We are going to use the whole avocado. It's easier to do it with a butter knife.
Cut the baguette into 5-8 mm slices and toast them. Cut the tomatoes into bite-sized pieces.
Blanch the shrimp in hot water with lemon juice, then cook them with residual heat.
Sprinkle on some squeezed juice from the unused lemon and cool off the shrimp.
Rinse the baby greens in a bowl of water and drain well.
In a bowl, break the baguette into pieces and add the cut tomatoes and basil leaves. Squeeze the tomatoes so that the baguette sucks up the tomato juice.
Add the basil. Drizzle on the Italian dressing and toss the mixture together.
Transfer the tomato and avocado mixture onto a serving plate.
Top it with some baby greens.
Decorate it with the cooled shrimp.
Swirl on some more Italian dressing and serve!
Story Behind this Recipe
I heard that this is a Tuscan region signature salad. I've always wanted to try it, so I reproduced this recipe!
It also is tasty when lightly simmered balsamic vinegar is added to the Italian dressing. Do not rapidly boil the shrimp or it will become tough. The avocado is so delicious that I feel like adding one more and devouring it. It looks stylish if you drizzle on some extra virgin olive oil as the finishing touch.