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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.



  • 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


  • 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)


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.


  • 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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