Here is yet another recipe that I saw somewhere and tweaked (a lot) to suit our tastes. I saw a recipe for zucchini avocado salad on Keeper of the Home. It sounded like something fun to try/another way to use zucchini. Then I thought I’d add shrimp and make it more of a main dish. I had a shrimp avocado salad when we went to Spain a few years ago and have loved the combo ever since. Then as I was preparing to make the salad I decided to scrap the dressing idea and just use homemade mayo instead. So it ended up more like a typical salad (like chicken salad, etc.). But with zucchini added. I definitely strayed from the original recipe, but I really like what I ended up with! I thought it was awesome. Justin liked it too (after his initial hesitation from looking at it…he liked it once he tasted it). Rebecca on the other hand tasted one bite of shrimp and would hardly touch the rest of her dinner…even though I removed every last piece of shrimp from her plate. I didn’t have high hopes for her with shrimp, though since she has food texture issues. I’ll post the recipe as I made it. I ate it on top of tomato slices. Justin had it open face on toast. You could have it on top of a bed of lettuce. Or as a regular sandwich. And I had the leftovers plain for breakfast. YUM!! I just wish there was more 🙂
Zucchini Avocado Shrimp Salad
1 small zucchini, cut in chunks
1 small avocado, diced
20 small shrimp
1/4 cup homemade mayo (adjust amount to your liking)
salt and garlic powder to taste
Cook or steam zucchini chunks for a few minutes, until somewhat soft (you can keep them raw if you like…I’d eat it that way, but I know my family won’t). Let cool. Cook shrimp in EVOO, seasoned with salt. Cut shrimp into small chunks. Mix zucchini, avacado and shrimp, adding some of the pan juice from the shrimp for flavor if you want (if you like your salad really thick don’t add this). Mix in mayo and seasoning to taste. Chill.
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