Recipe: Lemon-Dill Shrimp and Avocado Salad

Cool, refreshing and satisfying

Recipe: Lemon-Dill Shrimp and Avocado Salad

The classic flavor combination of bright lemon and refreshing dill make a creamy sauce for cooked shrimp, served over an avocado half with crisp greens. This salad transports easily for lunch away from home with the items packed separately and kept cold.

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Ingredients

For the salad:

1 1/4 pounds cooked bay shrimp
juice of 1 lemon
1 small shallot, finely chopped (2 tablespoons)
3 tablespoons organic mayonnaise
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon capers, rinsed and drained
2 tablespoons finely chopped fresh dill
sea salt and ground black pepper
2 ribs celery, finely chopped
12 ounces salad greens, washed and dried
2 avocados, peeled, pitted, and halved
1 tablespoon plus 1 teaspoon hemp seeds
2 large scallions, finely chopped
1/2 pint grape tomatoes, halved (about 20)

For the vinaigrette:

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3 tablespoons extra virgin olive oil
1 1/2 tablespoons champagne or white wine vinegar
1 teaspoon Dijon mustard
sea salt and ground black pepper

Directions

  1. Place the shrimp in a bowl and toss with 1 tablespoon of the lemon juice.
  2. In another small bowl, mix together the shallots, mayonnaise, 4 teaspoons of the lemon juice, mustard, capers, and dill until well combined.
  3. Season with a little salt and pepper, to taste. Drain the shrimp and add the shrimp and chopped celery to the bowl with the creamy dressing. Toss gently to coat.
  4. Make the vinaigrette for the salad greens by whisking together the olive oil, vinegar, and mustard until smooth. Season with salt and pepper to taste.
  5. Divide the salad greens among four plates.
  6. Place 1 avocado half in the center of each plate and pile a quarter of the shrimp salad into the center of the avocados.
  7. Top the shrimp salad with 1 teaspoon of hemp seeds and a little extra chopped dill, if desired, for garnish.
  8. Sprinkle scallions on top for garnish and scatter tomatoes around the plate. Drizzle vinaigrette on the salad greens and serve.

Nutrition information

Makes 4 servings.

Serving: 1 cup shrimp, 2 cups salad, ½ avocado

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Calories 520
Fat 38g
Saturated fat 5g
Cholesterol 235mg
Fiber 10g
Protein 34g
Carbohydrates 19g
Sodium 600mg

From the book, Eat Fat, Get Thin, by Mark Hyman, MD

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