You are here

Shrimp And Avocado Salad

Barbecue.Master's picture
Ingredients
  Lettuce leaves 4
  Small cooked shrimp 1 Pound, shelled and deveined
  Finely chopped celery 2 Tablespoon
  Hard boiled eggs 2 , finely chopped
  Finely chopped sweet red pepper 2 Tablespoon
  Shallots 2 , finely chopped
  Basic mayonnaise 1⁄4 Cup (4 tbs)
  Curry powder 1⁄4 Teaspoon
  Avocados 2
  Lemon 1⁄2 (Juiced)
  Freshly ground black pepper 1
Directions

Wash and dry lettuce leaves and set them on 4 individual plates.
Combine shrimp, celery, eggs, red pepper and shallots.
In a separate bowl, combine mayonnaise and curry powder.
Pour over shrimp mixture and toss to coat.
Spoon mixture on lettuce leaves.
Peel avocados and cut in half.
Remove pits.
Place avocados cut-side down on a chopping board and slice into thin slices.
Allowing half an avocado per salad portion, lay slices beside the shrimp mixture.
Sprinkle avocado with lemon juice and plenty of freshly ground black pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Avocado
Interest: 
Gourmet

Rate It

Your rating: None
4.332355
Average: 4.3 (17 votes)