5 Reviews

I loved that this salad had a light, lemony taste and not bogged down by heavy mayonnaise. I used extra-large shrimp. I think the bigger the shrimp, the better for this salad. This is a great alternative to lettuce-based salads, although this would be great served on a bed of green or lettuce. Thanx for sharing!

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*Parsley* June 18, 2012

These chosen ingredients are fabulous together (color and taste-wise) but this recipe needed much much more salt, pepper and lemon juice to make the flavors come out. I used fresh everything for the ingredients. I am pretty sensitive to too-salty foods so I was surprised that I needed to use more than 2 tablespoons of Krazy lemon salt to give all the ingredients the normal level of flavor. I would definitely make this again but with some adjustments to the lemon, salt and pepper measurements.

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Chef VIta June 25, 2008

*edit June 15, 2007 - I initially gave this recipe a four star rating. Since then I've found myself telling people about it and having cravings for it. That tells me I totally underrated it the first time. This was a very good salad and will definitely be making again. I had a large group to feed so added 6 cups of baby spring greens and used small shrimp instead of large. I did add 1 Tbsp more lemon juice to the dressing but it wasn't quite enough for our tastes. We like a bit more of a bite, so next time I think I'll add 3 Tbsp of lemon juice plus some dijon mustard and a dash or two of hot sauce. Maybe even a wee bit of minced garlic too.

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Debi June 15, 2007

This was very pretty! I added about 1/4 cup of chopped carrot and 1 more avocado (since I had it). As in the previous review, I thought that it needed a little more lemon flavor. Adding some lemon zest, more lemon juice, or maybe 1 lemon, sectioned, would probably do the trick. This would be yummy as a wrap or stuffed in a pita! Thanks kiwi, I will make this again!

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poo235 March 27, 2007

This is when I'm so sorry that I'm a chef without a camera. This salad is just supremely beautiful. I served it on a bed of baby spinach which set off the colors very well. The combination of ingredients in the salad melds together well. The ratio of oil to lemon juice in the dressing, though, dilutes the lemon presence enough that it comes through only faintly. I think the next time I make the salad, I'll try adding a bit of grated lemon zest to the dressing to up the lemony tang I was looking for. Still, I will definitely be trying it again. Thanks, Caroline Olivia!

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echo echo July 28, 2006
Shrimp Salad With Avocado, Celery and Red Onion