A simple, shrimp salad is a hallmark of Pacific Northwest cuisine. Fresh seafood, aromatic dill, and crisp, crunchy lettuce are the essential ingredients. The unfussy, understated presentation makes it easy and elegant enough to use as an appetizer to a formal dinner (think about how they kick it off at old school restaurants), but it’s also memorable and filling enough that it makes a lovely main dish as well. Not to mention, it’s practically fool-proof when it comes to preparation. The most difficult (and I really shouldn’t even be using this word) part is making dressing from scratch. Don’t be put off by this! Once you discover how easy and delicious homemade dressings are, you will never buy one from the store again!
Cooked, wild shrimp
Red Leaf Lettuce
Mayonnaise (Avocado Mayo is preferred)
White Wine Vinegar
Salt and Pepper
*This salad makes four servings. If you are cooking for one, simply portion the lettuce, shrimp, and avocado accordingly. Go ahead and make the dressing all at once, as it will keep in the fridge.
Wash and chop one head of red leaf lettuce. Set in a LARGE bowl (use two bowls if necessary).
Top lettuce with 1 diced avocado and ½ of a pound of cooked, wild shrimp (medium or baby shrimp work well).
To make your dressing, combine ¾ cup blue or gorgonzola cheese, 6 ounces of whole fat Greek Yogurt, 1 tablespoon avocado mayo, 1 tablespoon white wine vinegar, 1 tablespoon lemon juice, ½ teaspoon minced garlic, and fresh grinds of salt and pepper. Shake well.
Mix the salad and dressing in a large bowl until everything is thoroughly combined. Divide evenly between four plates, then top with minced dill and fresh ground pepper.