Shrimp and Avocado Salad

With spring like weather finally showing up occasionally, I went looking for some healthy and as always tasty summer salads. I came up with this delicious shrimp and avocado salad that I adapted from something I found on the food network.

This was so good I am definitely going to make it again! I will include the recipe for the dressing I used the first time I ate it – but it made a few portions and the other times honestly I didn’t use the dressing at all and I liked it better (really I felt the dressing had too much lemon in it). In case you are curious here is the original recipe that I modified to suit my tastes…

Ingredients for Shrimp and Avocado Salad

Here are the ingredients you will need for the Shrimp and Avocado Salad and the dressing

1 medium Zucchini – halved long ways

1/4 cup plus 2 tbsp and 1 tsp Olive oil


soy sauce 2 tbsp

garlic – 1 clove minced

lemon zest from 1/2 a lemon

fresh chives chopped (about 2 table spoons)

uncooked shrimp (about 12 jumbo)

1 avocado

Dressing: 2 Tbsp olive oil, 2 Tbsp lemon juice, 1 tsp mustard powder, 1/2 tsp salt


Combine 1/4 c oil, soy sauce, garlic, lemon zest, chives and some salt and add uncooked shrimp and toss to coat. Refrigerate at least 30 minutes. When ready grill or pan fry until pink and cooked through – you can chop these into pieces or leave them whole (I did the latter).

Brush zucchini with olive oil and grill or broil so they are tender but still firm. This can be done beforehand and cooled or served hot – chop into bite sized pieces. Peel avocado and dice and toss with zucchini. Place shrimp on top and mix with dressing (optional – I like this recipe better without the dressing!). This can be served cold or with hot shrimp and/or zucchini but I loved it with cold zucchini and avocado and the shrimp freshly cooked – So So good!