Recipe by Inga
"This salad has shrimp combined with avocado and a Louis-style dressing."
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cooked salad shrimp
chopped fresh chives
salt to taste
avocados, halved lengthwise and pitted
Bibb lettuce leaves
sliced pimento peppers, for garnish
I prepared this salad for a Mother's Day lunch. My brother, who is an outstanding cook and a real critic, replied to my question: "What do you think this recipe needs?". . ."Just make more of it," he replied.
It's a snap to prepare and was enjoyed by everyone from ages three through 79.
Neither hubs nor I enjoyed this. Unlike the description of the salad, there IS no "combination" of flavors. The ingredients in the dressing never blended together to create a cohesive whole. The recipe calls for far too much Worcestershire and even after cutting it by more than half it was still way too much. The dressing itself tasted of basically nothing more than mayonnaise and chili sauce. In addition, there was so MUCH of the sauce that it was just a bunch of goosh that all but obliterated the taste of the shrimp, even after more than doubling the shrimp to compensate. While this was a pretty salad, it unfortunately wasn't to our liking. There is just too much wrong with this recipe, other than using a different dressing entirely, to offer any helpful suggestions to improve it.
Everyone loved the salad and thought the presentation was beautiful. I halved the Worcestershir sauce and doubled the amount of shrimp, and was very pleased with the results!
I was looking for a shrimp and avocado salad reminiscent of a salad i had in France, but this was the closest recipe to it, so i needed to get sold on something a little spicy. I looked at another recipe (Remoulade Sauce a la New Orleans) for the sauce on this site as well, and used this recipe + 1 Tbsp. Creole mustard and 1 Tbsp. lemon juice in in the sauce as the other recipe called for. The mustard and lemon juice added flavor and it was delicious, but possibly not thick enough. Try adding all the called for ingred. and then testing it with mustard and lemon juice. I also just sliced the avocados and placed the shrimp mixture on top of them for ease. Also, make sure you dry your shrimp very well.
This was wonderfully easy and so tasty too! I did add a little horseradish to spice it up even more. And I happened to have some awesome garlic chives in my garden.
I made this recipe for a salad entree at a dinner party last weekend. It was excellent. I used the suggestion from another review and doubled the shrimp while cutting back on the worcestershire. I will definitely make this again.
Very nice recipe, similar to a shrimp/avocado salad I had in New Orleans with a few changes. Tossed the chopped lettuce leaves with a bit of lemon juice/spritz of oil and S&P. I halved the avocados and placed the lettuce inside. I squeezed some lemon on the shrimp and mixed with the dressing....but I cut the worcestershire sauce down to 3/4 tsp and added 3/4 tsp. of crystal hotsauce.(my favorite) but Franks or any other would work great and amount added could be to taste. Placed the shrimp mixture on top of the lettuce. Little spice/heat in each bite with the cool lettuce and avocado. It was delicious and thanks Inga for a great base recipe.
WOW...I can't say enough about this recipe. I followed the recipe exactly except I cut up the avocados into the salad and just piled the shrimp on the lettuce. The dressing was tasted delicious (we loved how spicy it was), but next time I will try half mayo/half sour cream. This is a good recipe if you want to impress people!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp and Avocado Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 269
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