Shrimp and Avocado Salad
I normally like a Shrimp Louis-style dressing (think Thousand Island) with the shrimp mixture, but this change up was nice too. You could also dress the shrimp only, and serve on an avocado half or quarter over greens.
Servings: 4
Directions
To make “filling”: In a large bowl, whisk together the mayonnaise, sour cream, vinegar, garlic powder, salt, dill and fresh black pepper. Reserve.
Defrost frozen salad shrimp (or rinse fresh shrimp), then gently squeeze out excess water. Add to bowl with dressing. Dice avocado and add to shrimp mixture (or keep in halves or quarters, and serve shrimp on top). Place in refrigerator until ready to use.
Meanwhile, hard boil the eggs. Place eggs in a small saucepan and cover with cold water. Cover with a lid. Bring to a boil, then shut off heat. (Leave saucepan on the stove). Allow pan to sit for 13 minutes, then drain and run cold water on top. Allow eggs to cool, then crack and remove peels. Cut eggs into quarters.
To present salad: place greens on the plate, dividing evenly. Scatter cucumber, tomato and olives around the edges. Place four egg quarters (1 egg/person) evenly around the plate. Then divide the shrimp mixture in the center of the salad (or place avocado in the middle of the salad and shrimp on top). Serve with additional cracked pepper and enjoy!
Ingredients
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 tsp. red or white wine vinegar
¼ tsp. garlic powder
¼ tsp. salt
½ tsp. dried dill
Fresh black pepper
1 lb. frozen salad shrimp (cooked and peeled)
2 small or 1 large avocado, diced
Greens
4 eggs, hard boiled (see note for instructions)
10 cups prepared greens of choice (spinach, romaine, mixed baby greens)
1 cucumber, peeled and diced
2 tomato, wedged
16 black olives, halved