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Bay Shrimp and Avocado Salad

Bay Shrimp and Avocado Salad
  • Category

    Main Dish

  • Cusine



1/4 cup of white wine vinegar

1/4 cup extra virgin olive oil

1 green onion, thinly sliced

Pinch of salt

3/4 pound 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 tablespoons chopped roasted hazelnuts, almonds, or pistachios

1 tablespoon chopped cilantro

Lemon slices for garnish


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. 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.