Bay Shrimp and Avocado Salad

Easy shrimp and avocado salad! Pink shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette.
Ingredients

Main Course
  • 1/4 cup of white wine vinegar
  • 1/4 cup olive oil
  • 1 green onion, thinly sliced
  • Pinch of salt
  • 3/4 lb cooked bay shrimp or extra small shrimp that are cooked, peeled, and de-veined, most of the shrimp roughly chopped
  • 3 ripe avocados
  • Lettuce - preferably butter lettuce or red leaf lettuce
  • 2 Tbsp chopped roasted hazelnuts, almonds, or pistachios
  • 1 Tbsp chopped cilantro
  • Lemon slices for garnish

Optional
  • 2 Tbsp chopped roasted hazelnuts, almonds, or pistachios
  • 1 Tbsp chopped cilantro
  • Lemon slices for garnish
Directions
  • Whisk together the oil, vinegar, chopped green onion and salt in a medium bowl. Add the shrimp and toss to coat with the dressing.
  • Arrange leaves of lettuce on individual plates. Cut two of the avocados in half and remove pits. (See How to Peel and Cut an Avocado.) With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce. Peel and chop the remaining avocado and mix it with the shrimp.
  • Spoon shrimp mixture onto avocado. Sprinkle with nuts and/or cilantro if using. Serve with lemon slices for garnish.

Print Recepie

You may also like