Shrimp and Avocado Salad with Creamy Horseradish Dressing
Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Shrimp and Avocado Salad
- 3 Pounds medium-size unpeeled fresh shrimp
- 1 (3 ounce) package shrimp-and-crab boil in bag
- 7 green onions, sliced
- 3 celery ribs, diced
- 1 ½ Cups coarsely chopped walnuts, toasted
- 4 small California Avocados, peeled and cubed
- 9 Cups mixed salad greens
- Creamy Horseradish Dressing
- ¾ Cup mayonnaise
- ¾ Cup sour cream
- 2 garlic cloves, pressed
- 1 ½ Tbsp chopped fresh dill
- 2 Tbsp prepared horseradish
- 1 Tbsp Dijon mustard
- ½ tsp salt
- =
Directions
Shrimp and Avocado Salad
Cook shrimp with shrimp-and-crab boil according to package directions.
Drain and cool.
Peel shrimp, and devein, if desired.
Combine shrimp, green onions, celery, and walnuts in a large bowl
Add Creamy Horseradish Sauce, tossing to coat.
Cover and chill 2 hours.
Add avocado to shrimp mixture, and gently toss.
Serve on salad greens.
Creamy Horseradish Dressing
Stir together all ingredients.