Print Recipe

California Shrimp Salad with
Avocado Cream Dressing




  • 4 lettuce leaves
  • 24 cooked peeled shrimp
  • 1 cup cottage cheese
  • 4 slices lemon

Avocado Cream Dressing

  • 1 large avocado, peeled and pitted
  • 1 cup sour cream
  • 1 teaspoon grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons prepared horseradish
  • 1/2 teaspoon salt


  1. Salad: Arrange lettuce leaves on 4 individual salad plates.
  2. Top with a scoop (1/4 cup) of cottage cheese; surround with shrimp.
  3. Garnish with a lemon twist.
  4. Serve with Avocado Cream Dressing.
  5. Avocado Cream Dressing: In a small bowl, mash avocado.
  6. Stir in remaining ingredients, mixing well.
  7. Cover with plastic wrap placed directly on top of dressing.
  8. Refrigerate for 30 minutes.

Makes 4 servings.

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