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SHRIMP AND AVOCADO SALAD WITH CREAMY HORSERADISH DRESSING
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  • Cook Time

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  • Total Time

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Ingredients

  • 0.000

    Shrimp and Avocado Salad

  • 3.000 3 lbs.
    medium-size unpeeled fresh shrimp
  • 1.000 1
    (3 ounce) package shrimp-and-crab boil in bag
  • 7.000 7
    green onions, sliced
  • 3.000 3
    celery ribs, diced
  • 1.500 1 ½ cups
    coarsely chopped walnuts, toasted
  • 4.000 4
    small California Avocados, peeled and cubed
  • 9.000 9 cups
    mixed salad greens
  • 0.000

    Creamy Horseradish Dressing

  • 0.750 ¾ cup
    mayonnaise
  • 0.750 ¾ cup
    sour cream
  • 2.000 2
    garlic cloves, pressed
  • 1.500 1 ½ Tbsp.
    chopped fresh dill
  • 2.000 2 Tbsp.
    prepared horseradish
  • 1.000 1 Tbsp.
    Dijon mustard
  • 0.500 ½ tsp.
    salt

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Instructions

  1. Shrimp and Avocado Salad
  2. Cook shrimp with shrimp-and-crab boil according to package directions.
  3. Drain and cool.
  4. Peel shrimp, and devein, if desired.
  5. Combine shrimp, green onions, celery, and walnuts in a large bowl
  6. Add Creamy Horseradish Sauce, tossing to coat.
  7. Cover and chill 2 hours.
  8. Add avocado to shrimp mixture, and gently toss.
  9. Serve on salad greens.
  10. Creamy Horseradish Dressing
  11. Stir together all ingredients.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly. 

 

Nutrition information per serving

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