Artichoke Avocado Shrimp Salad
photo by Derf2440
- Ready In:
- 1 lb cooked shrimp
- 13 3⁄4 ounces artichoke bottoms, drained and rinsed and diced
- 3⁄4 cup diced tomatoes
- 2 tablespoons minced green onion tops
- 1 tablespoon chopped fresh basil
- 1 avocado, peeled, pitted and cubed
- red leaf lettuce or spinach
- 2 teaspoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (or red wine vinegar, either is great)
- Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.
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This recipe really reminded me of how easy frozen cooked peeled shrimp can be to use! I think everyone enjoyed this (I was not home while the others ate, so not sure.) I sort of doubled the recipe. I used 2 12-oz packages of shrimp and I used a partially empty small jar of grilled artichokes instead of the second can. Otherwise, everything was doubled. I also used dried basil (2 tsp.) instead of fresh. Since the dried basil turned out fine, I would probably use it again to save money. I thought I might find this bland since there were so few seasonings, but it was delightful. It was a bit more "fresh and light" tasting than the food I usually prepare, but that is probably a good thing. I didn't add the lettuce until just before serving and I am not sure if everyone used it. It would probably be good with or without it. (I liked it in mine.)
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And Rick was born in 1947. My husband and I love trying new recipes! We both recently were fortunate enough to retire early, and we took up the hobby of cooking. We love this website and appreciate everyone sharing their recipes. Our pet peeve is people who review recipes and downgrade them because they don't like one of the main ingredients. If you don't like tomatoes, don't make tomato soup and blame the recipe for tasting like tomatoes. We have one extremely spoiled Burmese/Bengal female cat who shares our interest in food, though she's not so keen on the spices...