Shrimp and Avocado Salad with Creamy Horseradish Dressing

Introduction

History

This recipe is a modern twist on classic shrimp salad recipes. The addition of creamy horseradish dressing adds a unique and zesty flavor to the dish, making it a standout among traditional shrimp salads.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the shrimp with shrimp-and-crab boil for added flavor.

- Toasting the walnuts before adding them to the salad will enhance their nutty flavor.

- Chill the salad for at least 2 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve the shrimp and avocado salad on a bed of mixed greens for a light and refreshing meal. Pair it with crusty bread or crackers for a complete meal.

Cooking Techniques

Boil the shrimp with shrimp-and-crab boil for added flavor.

- Toast the walnuts in a dry skillet over medium heat until fragrant.

Ingredient Substitutions

Use cooked chicken or tofu in place of shrimp for a vegetarian option.

- Substitute almonds or pecans for walnuts.

Make Ahead Tips

Prepare the shrimp and avocado salad up to 24 hours in advance, but wait to add the avocado until just before serving to prevent browning.

Presentation Ideas

Serve the shrimp and avocado salad in individual bowls or on a platter for a beautiful presentation. Garnish with fresh dill or a sprinkle of paprika for added color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a perfect complement to the flavors of the salad.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not freeze. Serve chilled.

Nutrition Information

Calories per serving

Calories: 450 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin E, and Vitamin K.

Alergens

Contains shellfish, nuts, and dairy.

Summary

This dish is high in protein and healthy fats, making it a nutritious and satisfying meal option.

Summary

Shrimp and avocado salad with creamy horseradish dressing is a flavorful and satisfying dish that is perfect for a light and refreshing meal. With a combination of succulent shrimp, creamy avocado, and tangy horseradish dressing, this salad is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It all started many years ago when I was visiting my dear friend, Margaret, in her cozy little cottage by the sea. Margaret was known for her exceptional cooking skills and always had the most delicious dishes prepared for her guests.

One sunny afternoon, as we sat on her porch sipping tea and enjoying the ocean breeze, Margaret mentioned that she had a special recipe to share with me. She disappeared into her kitchen and returned with a platter of shrimp and avocado salad drizzled with a creamy horseradish dressing. The colors were vibrant and the aroma was tantalizing.

I took a bite and was instantly blown away by the explosion of flavors in my mouth. The creamy dressing paired perfectly with the succulent shrimp and creamy avocado. I begged Margaret for the recipe, and she happily obliged.

As she walked me through the steps of making the salad, Margaret shared with me the story of how she discovered this recipe. It was passed down to her by her own grandmother, who had learned it from a chef in Paris many years ago. The recipe had been a family favorite ever since, and Margaret had added her own twist to it over the years.

I was determined to master this recipe and make it a staple in my own kitchen. I took detailed notes and carefully observed Margaret as she cooked, making mental notes of every technique and ingredient she used.

When I returned home, I immediately set to work recreating the shrimp and avocado salad with creamy horseradish dressing. I followed Margaret's instructions to a tee, using the freshest ingredients I could find. The scent of the horseradish filled my kitchen, and I knew I was on the right track.

After tossing the salad together and drizzling it with the creamy dressing, I took a nervous first bite. To my delight, it tasted just as delicious as Margaret's version. I was overjoyed and couldn't wait to share this recipe with my own family and friends.

Over the years, I have made this shrimp and avocado salad countless times, each time tweaking the recipe to suit my own taste buds. I have added a touch of lemon zest for brightness and a sprinkle of fresh herbs for a burst of flavor.

This recipe has become a signature dish of mine, always receiving rave reviews from anyone who tries it. I have shared it with neighbors, coworkers, and even strangers who have become friends after tasting it.

Every time I make this salad, I am reminded of that sunny afternoon at Margaret's cottage by the sea. The memories of her kind smile and warm hospitality still linger in my heart, and I am forever grateful for her generosity in sharing this cherished recipe with me.

As I sit down to enjoy a plate of shrimp and avocado salad with creamy horseradish dressing, I can't help but feel a sense of contentment and gratitude for the culinary journey that led me to this delicious dish. And I know that this recipe will continue to be a beloved tradition in my family for generations to come.

Categories

| Dill Recipes | Hass Avocado Recipes | Mayonnaise Recipes | Seafood Salad Recipes | Shrimp Recipes | Sour Cream Recipes | Walnut Recipes |

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