Shrimp Salad With Avocado, Celery and Red Onion

Submitted by kiwidutch

"Wonderful salad for summer! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do than I would appreciate your feedback. Thanks ! ZWT REGION: Austrialia"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon juice
• salt & freshly ground black pepper
• 24 large cooked peeled shrimp (1 pound)
• 1 ripe avocado, pitted, peeled and diced
• 1 celery rib, thinly sliced
• 1 scallion, white and green parts, sliced
• 12 grape tomatoes, halved
• 1 1⁄2 tablespoons chopped fresh flat leaf parsley
• 1 tablespoon diced red onion

directions

1. Whisk together olive oil and lemon juice, and season with salt and pepper. Set aside. Whisk again just before using.
2. Combine shrimp, avocado, celery, scallion, tomatoes, parsley and red onion.
3. Sprinkle with enough dressing to coat lightly.
4. Toss shrimp salad gently, and season to taste with salt and pepper.

Reviews

[Lars L.]

I was looking for a recipe to using up and excess of shrimp and celery I had left over. Every other recipe I found needed "two cups of mayonnaise." But this recipe does not and proves that artery clogging mayonnaise does not need to be the base of a delicious, healthy salad. I've made it five times in the last two months since finding it. Thank you so much.

 

[*Parsley*]

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!

 

[Chef VIta]

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.

 

[Debi9400]

*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.

 

[Stephanie Z.]

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!