Portabella's Pantry Shrimp Dill Avocado Salad

Yield: 6 servings

Ingredients

Shrimp Salad

• 4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw unpeeled shrimp boiled 2 to 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

Instructions

Shrimp Salad

1. 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.

Pasta Salad

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

Nutrition

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

Attribution

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