There is nothing like a great salad! This Shrimp Salad has it all. A bed of Romaine lettuce piled high with red and orange bell peppers, small diced celery, ripe tomatoes and fresh avocados. Then add fresh cooked shrimp and a beautiful, creamy, balsamic vinaigrette.
On my last visit to KSL Studio 5, I showed a great hack for cutting Romaine lettuce. If you do not want to watch the whole tutorial on Grapefruit Avocado Salad, scroll forward to minute 6:15 seconds where you will find the hack!
How to Make Shrimp Salad
1. When making salads, I want it to be ready to eat when I get done preparing it. You might find my instructions a little redundant, but I want SMALL pieces. I do not want to fight my salad when I get ready to eat it.
2. Cut Romaine lettuce into bite-sized pieces. Leave the root on the end of the head of lettuce. Slice the head of lettuce from the root to the tip of the leaves in one long cut all the way through. Turn the head of lettuce and cut it again from root to tip. Now the head is cut into quarters lengthwise. Cut each quarter in half again. Now you are ready to cut across the head of lettuce and create perfect bite-sized pieces.
3. Place these small pieces on a platter or on individual plates.
4. Cut each celery stalk in half lengthwise. Then cut across the the celery stalks to make small pieces. Sprinkle on bed of lettuce.
5. Slice off the tops of the bell peppers. Clean out the seeds and ribs inside. Cut the peppers in half and slice each half into small fingers. Then cut across these fingers to make small pieces. Drop these on the celery.
6. Slice the tomatoes into small pieces as well. Place these pieces on the peppers.
7. Cut the cooked shrimp into small pieces and sprinkle on top of tomatoes.
8. Slice the red onion and cut into small pieces and sprinkle on tomatoes.
9. Top everything off with an avocado sliced into small chunks.
10. Mix the Balsamic vinaigrette with the mayonnaise. Use a fork or a wire whisk to mix well. I like to put this in a squeeze bottle and shake well. The squeeze bottle makes it so easy to dress the salad.
11. Pour on the salad dressing before serving the salad. This is a preference of mine. I have noticed, more salad is eaten when it is served dressed. The downside to this is you cannot save salad that already has dressing on it. It has a tendency to wilt and get heavy as the lettuce absorbs the dressing.
12. Sprinkle on Mrs. Dash and onion salt. These spices add big flavor. Do not miss this step. You will be surprised what a flavor boost these spices make in the salad.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
- 2-3 Heads Romaine Lettuce
- 1/2 Red Bell Pepper
- 1/2 Orange Bell Pepper
- 2 Stalks Celery
- 2 Tomatoes
- 1 Avocado
- 2-3 Cups Cooked Shrimp
- 1 Red Onion
- 1 tsp. Mrs. Dash Season Salt
- 1 tsp. Onion Salt
- 1 Bottle Balsamic Vinaigrette
- 1/2 Cup Mayonnaise
- Cut Romaine lettuce into bite size pieces. Arrange on individual plates or a large platter.
- Cut celery into small pieces and add to the salad.
- Slice bell peppers into bit size pieces and sprinkle on lettuce.
- Slice the tomatoes and then cut into small chunks and place on top of the celery.
- Cut the shrimp in quarters or you can place the whole shrimp on the salad if you like that look.
- Slice the red onion into small pieces and sprinkle on top of the shrimp.
- Cut the avocado into chunks and top off the salad.
- Put 1 Cup of balsamic vinaigrette into a bowl and add mayonnaise. Mix together with a fork and pour on top of salad to dress.
- Sprinkle on both the Mrs. Dash and onion salt.
I loved this shrimp salad! The shrimp paired deliciously with the crisp fresh veggies and the dressing was perfect. I highly recommend this recipe!