Shrimp, Avocado, and Red Pepper Salad
- 1 lb frozen cooked shrimp, (50-70 per pound)
- 1 cup celery, diced in 1/2 inch pieces
- 1 cup red bell pepper, diced in 1/2 inch pieces
- 1/2 cup sliced green onion
- 2 avocados, diced in 1/2 inch pieces
- 1 T fresh lemon juice, to toss with avocado
- 1/2 tsp. salt for avocado (optional)
- 5 T mayo or light mayo
- 2 T reserved shrimp juice from thawing shrimp
- 1/2 tsp. Ancho chili powder
- 1 tsp. dill weed
- This recipe is gluten-free
- Produce
- Avocados (2)
- Celery (1 cup)
- Dill weed (1 tsp.)
- Green onion (1/2 cup)
- Red bell pepper (1 cup)
- Seafood
- Reserved shrimp juice from thawing shrimp (2 T)
- Shrimp, frozen cooked (1 lb)
- Condiments
- Mayo or light mayo (5 T)
- Cooking & Baking
- Ancho chili powder (1/2 tsp.)
- Salt (1/2 tsp.)
- Drinks
- Lemon juice, fresh (1 T)
Preparation
Read recipe preparation on kalynskitchen.com
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Recipe Stats
Published September 26, 2012 (3 months ago).
186 people saved this recipe.
