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.