Shrimp and Avocado Salad
- 1 pound frozen cooked shrimp, thawed
- 1 cup celery, thinly sliced
- 2 tablespoons Italian salad dressing
- 4 tablespoons mayonnaise
- Salt and pepper to taste
- 1 avocado
- 2 teaspoons lemon juice
Combine the shrimp, celery, Italian dressing and mayonnaise. Season to taste with salt and pepper. Chill, covered until ready to serve.
When ready to serve, peel and dice the avocado. Mix immediately with the lemon juice to prevent the avocado from going dark. Add to the shrimp mixture and mix gently.
- Yields: 6 servings
- Preparation Time: 10 minutes