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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