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Scandinavian Shrimp and Avocado Salad

Yum, yum, yum, this is one of my all-time favourite appetizers; in fact this has been a part of my request for my birthday dinner ever since I was little. Mike’s stepdad brought us some baby shrimp from the east coast (oh man are they incredible) and as soon as I saw them I knew I had to make this salad. I’ve lightened this up from my mother’s original recipe (sorry mom) by substituting some of the mayo with fat free sour cream.

Serves 4 to 6

2 tbsp light mayonnaise

2 tbsp fat free sour cream

Juice of ½ lemon, plus lemon juice squeezed on the avocado slices

1 tbsp (small bunch) fresh dill, chopped

2 Cups baby or small shrimp, cooked and cold (I used frozen and thawed)

Salt, to taste

Pepper, to taste

4 Small ripe avocados, peeled and sliced ¾ inch slices

Combine the mayonnaise, sour cream, lemon juice, and dill; mix well.

Add in the shrimp and then season lightly with salt and pepper; taste and adjust seasoning.

Lay the avocado slices on a plate and squeeze some lemon juice on them (this will keep the avocado from oxidizing and turning brown).

Notes:

  1. Prepare the shrimp mixture before you slice the avocados.
  2. Go easy on the seasoning because the shrimp can be inherently salty.
  3. As with all my recipes you can use fat free yogurt (Greek preferably) in place of sour cream.

Avocado and shrimp salad2