Taste of the Ozarks: Shrimp and Avocado Salad

SPRINGFIELD, Mo. (KY3) - Add seafood to your salad.

Shrimp and Avocado Salad

• 2 lbs cooked shrimp peeled and deveined
• 1 large ripe avocado pit removed
• 1 seedless cucumber cut into half inch half circles
• 3 tbsp red onion minced
• 1 tbsp fresh dill chopped
• ½ cup green goddess dressing
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 cups mixed greens
• 3 Tbsp olive oil

In a bowl, whisk together dressing, dill, red onion, olive oil, and lemon zest. Cut the avocado into bite-sized pieces and toss with lemon juice. Add shrimp, cucumbers, and avocados to the dressing and toss to combine. Place greens on a serving dish and top with shrimp mixture.

The recipe serves 6-8.

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