Califonia Bountiful
Side Dish

Aunt Mary's avocado shrimp salad

David Schwabauer, Leavens Ranches, Moorpark

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3 medium navel oranges, peeled and segmented
2 large pink or ruby grapefruit, peeled, segmented and seeded
1/2 lb. large shrimp (31 to 40 count), cooked, peeled and deveined
1 cup Catalina, French or Russian salad dressing, plus additional for serving
Juice of 1/2 medium lemon
1 tsp. poppy seeds
2 medium California Hass avocados, pitted, peeled and chunked
1 (8-oz. bag) salad greens of choice, washed and ready to serve
Salt and pepper, to taste


Drain orange and grapefruit segments and place in a large bowl with shrimp, 1 cup of the salad dressing, lemon juice and poppy seeds. Gently fold in avocado. Cover and chill for 1 to 2 hours. Divide lettuce among 6 to 8 plates, depending on size of salad desired. Pour 1 to 2 tbsp. of reserved dressing on lettuce before placing avocado and shrimp mixture in center of plate. Finish with salt and pepper to taste.

Serves 6 to 8

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