Shrimp and Avocado Salad

  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Preheat a grill or grill pan to medium high.
  2. 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.
  3. 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.
  4. 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.
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