Just keep the summer meals light and delicious. Just like this poached shrimp and avocado salad. Nothing too complicated with this entrée, shrimp are gently poached and served a top a bed of mixed greens topped in a red goddess dressing. The dressing is made up of roasted red pepper, shallots, garlic, yogurt, cider vinegar, and lemon juice. So it is bright, tangy, earthy and creamy. The shrimp and avocado salad is partnered with a serving of corn and tomato bisque. This bisque is made up of sautéed onions with corn and tomatoes gently simmered in a chicken stock. The soup is seasoned with roasted jalapeno and sherry vinegar and finished with some crème fraiche. It is a beautiful soup celebrating the summer’s harvest. This the perfect lunch!

This meal is ready to warm, assemble and enjoy.

Contains dairy