Shrimp & Avocado Salad

Seafoodsaladgluten free
Written By Lonny Hurley
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Delicate and cooling, this salad reminds me of my Nonna, who’d make a similar salad during special occasions. While her version was loaded with crab, and featured dressing made from a packet, the similarities are uncanny, and perfect for a late summer meal.

Yield: All recipes serve 2 people

Chef Notes: Feel free to add cooked bay shrimp, cooked crab meat or a mixture of all three.

Make extra crispy shallots for the BBQ Chicken dish!

Components

  • 1000 Island Dressing

  • Shrimp/Crab Mix

  • Cherry Tomatoes

  • Tender Greens

  • Avocado

  • 7 Minute Egg

  • Crispy Shallots

Mise

Make the dressing: In a small bowl, combine

  • 1 C Mayonnaise

  • ⅓ C Ketchup

  • ¼ C Sour cream

  • 1 T Lemon juice

  • 1 t Apple cider vinegar

  • 1 t Brown sugar

  • 1 t Paprika

  • 1 t Worcestershire sauce

Prepare the Shrimp: Season the shrimp with salt and ½ t cajun seasoning. In a sauté pan, sauté the shrimp until opaque and pink. Set aside and allow to cool.

Prepare the Tomatoes: Halve or quarter the cherry tomatoes. Mince 2 t Italian parsley. Season the tomatoes with a pinch of salt. Add 1 t sherry vinegar and 2 t parley and toss to combine.

Fry the shallots▸  Slice the shallot paper thin. Transfer to a small pot and cover with neutral oil. Heat until the shallots turn golden brown then strain out the shallots, transferring them to a paper towel line plate. Season immediately with salt.

7 Minute Egg▸ Bring a small pot of water to a boil. Cook the eggs in the boiling water for 7 minutes. Remove immediately and transfer into an ice bath to stop the cooking.

Finish

Mix the greens in the dressing. Season with salt and pepper to taste.

Garnish the greens with the cooked shrimp, tomatoes, 7 minute egg, fried shallots and slices of avocado.

Serve with lemon wedges on the side. Enjoy!

Lonny Hurley
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