Shrimp and Avocado Salad
This healthy recipe for Shrimp and Avocado Salad has a little backstory.
I was recently given my grandma’s cookbook collection when she moved into a nursing home.
My plan is to chose recipes and give them an update, twist, or put some sort of spin on them.
Her cookbooks are all from the 50’s, 60’s, and 70’s.
This one is from 1958 and it was so cool reading through it.
My grandma even has notes in some of the recipes.
It was also quite entertaining with some of the quotes and pictures… 😉
This was the original recipe that I am using, but adding a few ingredients and changing it up a bit.
I am also using my homemade Buttermilk Herb Salad Dressing, mostly because I don’t even know what “pass clear french dressing” even means 😉
The original recipe called for already cooked or canned shrimp. NOPE!
I am cooking my own shrimp in the air fryer seasoned with olive oil and Old Bay seasoning.
You can cook it in the air fryer at 400 degrees for 8 minutes, or in the oven at the same time and temp.
I started the eggs at the same time as the shrimp. They will boil for about 10 minutes.
Then let the shrimp and eggs cool for a bit before starting on the salad.
In addition to the avocado, which the original recipe called for, I am adding corn, cherry tomatoes, and cilantro.
Iceberg lettuce is what I decided to use, personally I love it. But you could really use whatever lettuce you prefer.
Start the salads by chopping the lettuce and cilantro and divide it between 4 bowls.
Or you could use containers to meal prep, just leave out the avocado until right before serving.
Top each bed of lettuce with the cooked shrimp, diced hard boiled egg, cherry tomatoes, corn, and avocado.
Ranch dressing would be my dressing of choice, but I already had the homemade Buttermilk Herb Salad Dressing so I went with that.
Feel free to add some cheese or croutons too 🙂
Shrimp and Avocado Salad was just as delicious and it is gorgeous!
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If you like Shrimp and Avocado Salad, you might also like…
Air Fryer Coconut Shrimp
Spring Roll Shrimp Bowls
Cajun Lime Shrimp and Corn Salad
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Shrimp and Avocado Salad
Shrimp and Avocado Salad is an updated version of a recipe found in my grandma's cookbook, refreshing delicious and an easy to make salad
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 1 Tbsp olive oil
- 1 Tbsp Old Bay seasoning
- 1 head iceberg lettuce
- 1 bunch cilantro
- 1 14 oz can corn drained
- 2 eggs hard boiled and diced
- 1 large avocado
- 1/2 pint cherry tomatoes cut in half
- salad dressing of choice (I used Buttermilk Herb Salad Dressing, recipe link in post above)
Instructions
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Put the shrimp in a bowl and add the olive oil and Old Bay, toss until evenly coated.
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Cook the shrimp in the air fryer for 8 minutes at 400 degrees, or place them on a baking sheet and cook in a 400 degree oven for 8 minutes. Let cool.
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Cut the lettuce and cilantro, divide them evenly between 4 bowls or containers (if meal prepping). Top each with the shrimp, corn, hard boiled egg, avocado, and cherry tomatoes.
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Serve with your salad dressing of choice.
My new cookbook is now available, check it out HERE!
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