Shrimp and Avocado Salad

Shrimp and Avocado Salad

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    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

  • limes

  • 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.


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. Read more at:


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