Shrimp and Avocado Salad


  • 1/4 cup mayonnaise

  • 2 stalks celery, thinly sliced, plus 3 tablespoons

  • chopped celery leaves

  • 3 tablespoons finely chopped fresh cilantro

  • Kosher salt and freshly ground pepper

  • 1 1/2 limes

  • 1 1/2 pounds large shrimp, peeled and deveined

  • 1 tablespoon vegetable oil

  • 2 hass avocados, diced

  • 1 5-ounce package baby kale salad mix (about 8 cups)

  • 1 small bunch radishes, thinly sliced


  1. Preheat a grill or grill pan to medium high.

  2. Make the dressing. Combine the mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Grate in the zest of 1 lime and squeeze in the juice.

  3. Toss the shrimp with the vegetable oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Arrange the shrimp on the grill and cook until pink and just firm, about 2 minutes per side. Transfer to the bowl with the dressing; squeeze in the juice of the remaining 1/2 lime.

  4. Add the sliced celery, avocados, salad mix and radishes to the bowl with the shrimp; toss to coat. Top with the remaining 1 tablespoon chopped cilantro.

Courtesy of Food Network Kitchen