A refreshing and flavorful shrimp and avocado salad, perfect for a light meal or appetizer.
Combine the mayonnaise, lime juice, salt, pepper, and horseradish in a mixing bowl until smooth.
Use a whisk to ensure the dressing is well blended and creamy.
Add the cooked shrimp to the dressing and mix until evenly coated. Cover and refrigerate for 30 minutes.
Chilling the shrimp allows the flavors to meld together beautifully.
Dice the avocado, tomato, and red onion.
Cut the avocado just before serving to prevent it from browning.
Gently fold the diced vegetables into the shrimp mixture.
Mix gently to avoid mashing the avocado.
Serve the salad on a bed of lettuce leaves.
Arrange the lettuce leaves neatly for an appealing presentation.
Continue in our app for the best experience
