Delicious summery shrimp salad tossed in a light mayo-lemon dressing with diced avocado and crisp celery.
Spring and summer is just around the corner and I am starting to dream of all the fresh seafood and produce that begins to come into season here.
I do have to admit, that is one thing that I truly miss about living in Florida… the produce and seafood selection is abundant year round. Which makes for readily available ingredients for any dish that you might be craving at that particular moment.
And even better that if you are craving something summery in the (non-existent) winter there, it’s cool because it’s still 70°-80° degrees outside and feels like summer.
I mean, I got a weird look at the grocery store the other day when the checkout lady asked, “did you find everything you were looking for?” Um, no. You guys don’t have any fresh peaches. “Well, ma’am, this is Michigan.” Of course it is, but you asked if I found everything that I needed or was looking for and I did not. If you didn’t want my truthful answer, then don’t ask.
I didn’t actually say that last part, but I was thinking it. haha. I just smiled and nodded and kept loading my groceries onto the belt.
At least my grocery store did have all the ingredients to make this delectable dish from the gorg Paige over at Where Latin Meets Lagniappe. Who just so happens to live in Florida. So jealous right now.
I saw it on her blog and just had to make it – especially since I’ve, like I said, been craving and dreaming of all the summery foods.
This salad fit the bill perfectly and it works well just eaten as is, or you could totally put it on a hoagie roll and eat like a sandwich. I did both and won’t be ashamed to admit that it didn’t last more than 1 day in my house. The hubby even commented that it reminded him a little of a lobster roll – which it totally does!
So print out this recipe to make today! And then head over to Paige’s blog and see all the other delish, Florida inspired dishes that she has. I promise that you’ll be lost there for hours!
- 1 lb shrimp peeled, de-veined, and cooked
- 2 stalks celery diced
- 1/4 cup yellow onion finely chopped
- 1 medium avocado peeled, cored, and diced
- 1/2 lemon juiced
- 3 Tbsp mayonnaise
- 1 Tbsp fresh cilantro
- Cut shrimp into small, bite-sized pieces and place in medium bowl. Add celery, onion, and avocado and toss.
- Squeeze 1/2 fresh lemon over top, add mayonnaise and fresh cilantro and toss to combine. Season with salt and pepper, to taste.
- Serve immediately, or refrigerate until ready to serve.