Portabella's Pantry Shrimp Dill Avocado Salad

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Shrimp Salad

  • 4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw unpeeled shrimp boiled 2-3 minutes, peeled and chopped)
  • 1 avocado, diced
  • 2 tablespoons finely chopped fresh dill
  • 2/3 cup mayonnaise
  • Salt and pepper to taste
  • Sourdough baguettes, cut into six 5- or 6-inch lengths

Pasta Salad

  • 4 cups (about 2 cups uncooked) cooked small shell pasta
  • 1 small tomato, diced
  • 1 small cucumber, cut in strips, seeded, and sliced at an angle
  • 1/4 small red onion, cut in julienne strips
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons balsamic vinegar
  • 3/4 cup heavy mayonnaise
  • 1/4 bunch fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 scant teaspoon minced or chopped bottled garlic


  1. Shrimp Salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine.
  2. Chill until ready to serve.
  3. Pasta Salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly.
  4. Chill until ready to serve.
  5. To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato.
  6. Serve with pasta salad on the side.

Makes 6 servings.

Per serving: 750 calories (percent of calories from fat, 56), 26 grams protein, 55 grams carbohydrates, 5 grams fiber, 47 grams fat, 173 milligrams cholesterol, 803 milligrams sodium

Source: Portabella's Pantry - Alpharetta, Georgia - as published in Atlanta Journal-Constitution

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