Scandinavian Shrimp and Avocado Salad
I love looking back on my old posts, especially looking at the photos I agonized over! This post was originally shard in September of 2015. How has time gone by so fast?
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:
- Prepare the shrimp mixture before you slice the avocados.
- Go easy on the seasoning because the shrimp can be inherently salty.
- As with all my recipes you can use fat free yogurt (Greek preferably) in place of sour cream.
