Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

Main Course

Recipe courtesy of Simply Fresh

Serves 4



  • ¼ cup sour cream
  • ¾ cup buttermilk
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh cilantro
  • ¼ teaspoon salt
  • 1 large ripe avocado


Shrimp with Spice Rub

  • 1 ½ teaspoons dried thyme
  • 1 ½ teaspoons dried oregano
  • 1 tablespoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon granulated onion
  • ½ teaspoon granulated garlic powder
  • 1/s teaspoon freshly ground black pepper
  • 20 to 25 large shrimp (about 1 pound), peeled and deveined
  • 5 tablespoons canola oil



  • 6 to 8 ounces mixed baby salad greens
  • 1 medium-large carrot, peeled and grated (about 1 cup)
  • 1 skin-on English cucumber, thinly sliced
  • 1 ripe avocado, halved and pitted
  • 2 medium tomatoes, cut into wedges (about 10 wedges each)
  • Salt and freshly ground black pepper

Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing

Click image to enlarge



To make the dressing, in a blender, combine the sour cream, buttermilk, garlic, chives, cilantro, and salt. Using a spoon, scoop the flesh from each avocado half into the blender. Pulse until mixture is smooth but still thick. Pour the dressing into a bowl, cover, and refrigerate until needed; it will keep for up to 2 days.

To make the spice rub, whisk together spices and seasonings for the rub. Working a few at a time, toss the shrimp in the rub to coat and set aside.

Heat the canola oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the shrimp and cook for 1-2 minutes, until they start to turn pink. Flip the shrimp and cook until just done, 1-2 additional minutes. Transfer to paper towels to drain.

To assemble, toss the salad greens, carrot, and cucumber. Stir the dressing and pour about ½ cup of dressing over the salad; toss to coat. Divide among 4 chilled salad plates. Slice the avocado halves into ¼ inch slices and remove the peel; use alternating pieces of avocado, tomatoes, and shrimp to evenly top each salad. Drizzle the remaining dressing over each salad and season to taste with salt and pepper.


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