Smashed Avocado and Shrimp Salad Sandwich

easy shrimp salad

A lot of people talk about how they make breakfast/brunch or special dinners on the weekends but I don’t really see LUNCH getting any attention.

I usually always have a smoothie for breakfast…and in the past couple of weeks sometimes overnight oats…and especially on Saturday mornings after working out and showering I want a really good lunch. Something fresh, no re-heated leftovers.

I’ve been making this shrimp salad for a few years now. I got the recipe from a friend and she prepared it as a topping on a toasted english muffin, then she would top that with some sliced havarti cheese then place it under the broiler for a minute or 2 to get it all melt-y. YUM! I had a large ripe avocado that needed to be eaten so I decided to substitute that for the cheese…glad I did!

Smashed avocado and shrimp salad sandwich

With creamy avocado, plump shrimp bites and crunchy-fresh celery it’s a very satisfying and flavorful lunch. I had my previously mentioned favorite summer fruit — a nectarine — on the side.

Smashed avocado and shrimp salad sandwich

Perfect thing to eat before heading to the pool. Only a few pool days left before it closes after all…

at the pool

Smashed Avocado and Shrimp Salad Sandwiches

  • 1 pound cleaned and deveined shrimp (fresh from deli if possible, or frozen/thawed)
  • 2 tablespoons Vegenaise (or your fav mayo – I prefer the taste of Vegenaise)
  • 1 teaspoon dried dill weed
  • 1 teaspoon country style mustard (or dijon)
  • 1 small shallot, minced
  • 1 stalk celery, minced
  • 2 teaspoons white wine (I usedĀ sauvignon blanc)
  • kosher salt and freshly ground pepper to taste
  • 1 avocado
  • juice of 1/2 lime
  • wheat bread or 12 grain bread

Method

  • In a large non-stick skillet add a small drizzle of EVOO and cook shrimp with a little salt and pepper for no more than 5 minutes for large shrimp. Let cool.
  • In the meantime in a bowl stir together Veganaise, dill, mustard, shallot, celery, wine and S&P. Dice each piece of shrimp into 4-5 pieces and add to bowl.
  • In a separate small bowl smash the avocado with the lime juice.
  • To prepare sandwich smear avocado on toasted bread and top with about 1/4 of the shrimp salad. Serves about 4.
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Quinoa, Spinach and Shrimp Salad

I made this salad twice last week. Once as dinner for Devin, Travis and I and then again on Saturday for lunch with my sister Zandria. I thought I would tease you by posting the picture and showing you how good it looks…but I didn’t measure so there isn’t a reliable recipe yet! I tossed cooked quinoa with fresh baby spinach, drained canned pinto beans, diced red onion, cilantro and cooked shrimp. Then I made aĀ vinaigrette with extra virgin olive oil, freshly squeezed lime juice, cumin and chili powder and tossed it over the salad. Serve at room temp. Delish!!

Quinoa, Spinach and Shrimp Salad