Shrimp and Avocado Salad Recipe

Name: Shrimp and Avocado Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup mayonnaise; 2 stalks celery, thinly sliced, plus 3 tablespoons; chopped celery leaves; 3 tablespoons finely chopped fresh cilantro; Kosher salt and freshly ground pepper; 1 1/2 limes; 1 1/2 pounds large shrimp, peeled and deveined; 1 tablespoon vegetable oil; 2 hass avocados, diced; 1 5 -ounce package baby kale salad mix (about 8 cups); 1 small bunch radishes, thinly sliced; Preheat a grill or grill pan to medium high.

Servings: persons

1/4 cup mayonnaise
2 stalks celery, thinly sliced, plus 3 tablespoons
chopped celery leaves
3 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
1 1/2 limes
1 1/2 pounds large shrimp, peeled and deveined
1 tablespoon vegetable oil
2 hass avocados, diced
1 5 -ounce package baby kale salad mix (about 8 cups)
1 small bunch radishes, thinly sliced
Preheat a grill or grill pan to medium high.

1
Make the dressing.
2
Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
3
Grate in the zest of 1 lime and squeeze in the juice.
4
Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl.
5
Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side.
6
Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.
7
Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat.
8
Top with the remaining 1 tablespoon chopped cilantro.
9
Photograph by Justin Walker

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup mayonnaise, 2 stalks celery, thinly sliced, plus 3 tablespoons, chopped celery leaves, 3 tablespoons finely chopped fresh cilantro, and more.

Yes, Shrimp and Avocado Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shrimp and Avocado Salad

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