Shrimp and Tindora Salad, Quick and Pretty

Shrimp and tindora are steamed just two minutes, cooled, cut into matching pink and pale green slices, tossed with citrusy mayonnaise, then set on avocado dice and cress leaves. If you can find the bright, juicy, low-oil avocados grown in Florida, they are sweeter, firmer, and fresher-tasting in this salad than the more widely available rich California types. A tidy, tasty, attractive little opener for a summer meal.