Mother’s Day Brunch: Zesty Shrimp and Avocado Salad

Ready for some cool and refreshing flavors to come your way?  Then look no further because now introducing the zesty shrimp and avocado salad Mother’s Day brunch recipe.  With this recipe you take the subtle flavors such as the radish, avocado, shrimp and combine them with more of the strong flavors of the lime and cilantro and make a salad that adds to the ambiance of the day.  Mother’s day is a day of celebration and appreciation, what better way than to start it off with than with a brunch that will leave your mother happy and joyful.  This recipe can be made in no time and devoured just the same.  So what are you waiting for?  Try this recipe out for this mother’s day.

Mother’s Day Brunch: Zesty Shrimp and Avocado Salad 

Shrimp and Avocado Salad with a Drink

Image via:  Food Network

Prep Time:  25 min

Cook Time:  5 min

Total Time:  30 min

Servings: 4

Ingredients

¼ cup of Mayonnaise

2 Stalks of Celery, thinly sliced

• Additional, 3 tablespoons Celery

Chopped Celery Leaves

Kosher Salt and Freshly Ground Pepper

1 ½ Limes

1 ½ pounds of Large Shrimp, peeled and deveined

1 tablespoon of Vegetable Oil

2 Hass Avocados, diced

1 5-ounce package of Baby Kale Salad Mix (approx. 8 cups)

1 small bunch of Radishes, thinly sliced

Preheat a grill or grill pan to medium high

Shrimp and Avocado Salad

Image via:  The Bitten Word

Directions

For the Dressing

1. First for this mother’s day brunch recipe, take and combine the mayonnaise, celery leaves, 2 tablespoons of chopped cilantro, 1 tablespoon of water, ½ teaspoon of salt and a few pinches of pepper in a large bowl.  Then grate the lime to get lime zest and squeeze in the juice.

For the Shrimp

1. Next, toss the shrimp with the vegetable oil, ¼ tablespoon of salt and a few more pinches of pepper in a bowl.  Then arrange the shrimp on the grill and cook until they turn pink and become firm, which should take about 2 minutes on each side, place the shrimp in the bowl with the dressing along with the lime juice and remaining ½ lime.

For the Assembly

1. Add the slice celery, avocados, salad mix and radishes to the bowl with the shrimp; then toss everything around until it has all been coated.  Then top off the salad with the remaining 1 tablespoon of chopped cilantro.

The zesty shrimp and avocado salad recipe is light enough and quick-make salad for a warm spring day’s recipe.  For this mother’s day try out the salad recipe above and you all will be glad that you did.  It’s so simple plus it makes a great side to other dishes, like a quick bread or quiche recipe.  Helping to create a dual mix and match quality that adds more variety to your table.

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