Shrimp and Spinach Salad with Curry Dressing

Serve this on a hot summer evening and everyone will enjoy. Also makes a great luncheon dish. For company, I might serve several salads for guests to choose from, but this is always a favorite.



  • 1 large bunch spinach, cut into bite-size pieces
  • 3 cups cauliflower florets
  • 1 cup cooked medium shrimp or diced cooked chicken
  • 1 avocado, peeled, pitted and chopped
  • 4 green onions, thinly sliced

Curry Dressing

  • 1/4 cup rice vinegar
  • 1 Tbsp honey
  • 1/2 tsp dry mustard
  • 1 tsp curry powder
  • salt & pepper, to taste
  • 2/3 cup olive oil


  • In a large bowl, combine all salad ingredients.
  • To make dressing: Combine first 5 ingredients, then blend in olive oil slowly with whisk to emulsify. Makes 1 cup.