This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets’ delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

This salad is great as a light meal all on its own. It also works well in a brioche roll as a shrimp salad sandwich and makes a great accompaniment to any brunch spread or smorgasbord.

If you follow a paleo diet, substitute a paleo mayonnaise in this recipe. 

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Herbed Shrimp Salad with Avocado


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  • 1 pound cooked shrimp
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons white wine vinegar
  • Juice of 1 large lemon, divided
  • 1 large stalk celery, finely diced
  • 1 small shallot, finely diced
  • 1 1/2 tablespoons chopped fresh dill
  • 1 small head butter lettuce, torn by hand
  • Olive oil
  • 2 large, ripe avocados, halved, sliced
  • Salt and freshly ground black pepper


Combine shrimp, mayonnaise, vinegar, 1 teaspoon lemon juice, celery, shallot and dill. Stir together and season to taste with salt and pepper.
In a separate bowl, lightly dress lettuce with remaining lemon juice and a tablespoon or two of olive oil. Season with salt and pepper.
Divide lettuce between 4 chilled plates. Fan one sliced avocado half across each salad and top with shrimp.
Serve immediately.

Recipe from Central Market Mill Creek - Culinary Resource Center
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