Shrimp and Avocado Salad

Total Time:
30 min
Prep:
25 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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.
Directions

Make the dressing. 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. Grate in the zest of 1 lime and squeeze in the juice.

Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.

Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

Photograph by Justin Walker


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    This recipe is featured in:

    Weeknight Summer Dinners