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Dilled Shrimp & Avocado Salad
Makes 4 Entree or 6 Lunch Servings
*1/2 teaspoon salt
*1 to 1 1/2 pounds medium raw shrimp
*1 cup mayonnaise
*1/2 cup sour cream
*1 teaspoon Dijon mustard
*1 tablespoon fresh lemon juice
*1/2 cup chopped fresh dill or to taste
*Kosher salt and freshly ground black pepper to taste
*1/2 medium red onion, minced
*3 celery ribs, chopped
*4 cups mesclun greens, washed and dried
*1 ripe avocado, preferable Hass
*Lemon wedges for garnish
1Bring 1 quart of water and 1/2 teaspoon salt to a boil over high heat. Add shrimp and cook until shrimp turn pink and become firm, about 3 minutes. Remove with a slotted spoon to a bowl of cold water. When shrimp have cooled, peel and devein.
2In a large mixing bowl, whisk together mayonnaise, sour cream, mustard, lemon juice and dill. Season with salt and pepper. Gently stir in the cooked shrimp, red onion and celery. Reseason, if desired. Cover and refrigerate up to 2 hours.
3When ready to serve, arrange the mesclun greens onto a large serving platter. Top with shrimp salad mixture. Cut the avocado into 2 parts and remove the pit. Use a knife to dice the avocado in the shell and scoop out the pieces with a spoon. Add to the salad. Garnish with lemon wedges.
  • Alternately, serve in 6 individual luncheon portions.