Ingredients[]
Shrimp and avocado salad[]
- 3 pounds medium-size unpeeled fresh shrimp
- 1 (3 ounce) package shrimp-and-crab boil in bag
- 7 green onions, sliced
- 3 celery ribs, diced
- 1½ cups coarsely chopped walnuts, toasted
- 4 small California avocados, peeled and cubed
- 9 cups mixed salad greens
Creamy horseradish dressing[]
- ¾ cup mayonnaise
- ¾ cup sour cream
- 2 garlic cloves, pressed
- 1 ½ tbsp chopped fresh dill
- 2 tbsp prepared horseradish
- 1 tbsp Dijon mustard
- ½ tsp salt
Directions[]
Shrimp and avocado salad[]
- Cook shrimp with shrimp-and-crab boil according to package directions.
- Drain and cool.
- Peel shrimp, and devein, if desired.
- Combine shrimp, green onions, celery, and walnuts in a large bowl add creamy horseradish sauce, tossing to coat.
- Cover and chill 2 hours.
- Add avocado to shrimp mixture, and gently toss.
- Serve on salad greens.
Creamy horseradish dressing[]
- Stir together all ingredients.