July Recipe - Avocado Shrimp Salad

Serves 4

During the summer months, fresh boiled shrimp are a “Friday night favorite” for my family and this salad is a wonderful way to use any left over shrimp for a delectable Saturday lunch.

Ingredients

Salad:

About 2 cups of fresh/frozen shrimp, boiled and peeled ( I much prefer fresh!)
3 ribs of celery, diced
1 ripe tomato, diced
3 cloves of fresh garlic, chopped
1 tbsp of fresh chopped dill

Dressing:

½ very ripe avocado
1 tbsp of canola or olive oil mayonnaise
tbsp of white balsamic vinegar (more to taste)
2 tsp of horseradish sauce (I prefer Boar’s Head brand)

Directions

Combine the salad ingredients in a large wooden salad bowl. Blend the dressing ingredients together with a fork until mostly smooth. Pour dressing over shrimp/veggie mixture and stir until thoroughly combined.

Variations:

Feel free to add any chopped fresh veggies you like. Bell peppers, carrots, cucumbers, purple onion, and corn work nicely too.
I love the combo of garlic and dill with the shrimp, but try any fresh herbs or spices you want.
If you don’t have any white balsamic vinegar, fresh lemon or lime juice are a delicious substitute.

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