Portabella's Pantry Shrimp Dill Avocado Salad - Restaurant Recipes - Recipes for Restaurant

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Recipe for Portabella's Pantry Shrimp Dill Avocado Salad from the Restaurant section.

Portabella's Pantry Shrimp Dill Avocado Salad

Source: Portabella's Pantry - Alpharetta, Georgia - as published in Atlanta Journal-Constitution

Shrimp Salad
4 cups chopped, cooked shrimp (or about 1 1/2 pounds raw
    unpeeled shrimp boiled 2-3 minutes, peeled and chopped)
1 avocado, diced
2 tablespoons finely chopped fresh dill
2/3 cup mayonnaise
Salt and pepper to taste
Sourdough baguettes, cut into six 5- or 6-inch lengths

Pasta Salad
4 cups (about 2 cups uncooked) cooked small shell pasta
1 small tomato, diced
1 small cucumber, cut in strips, seeded, and sliced at an angle
1/4 small red onion, cut in julienne strips
6 tablespoons grated Parmesan cheese
2 tablespoons balsamic vinegar
3/4 cup heavy mayonnaise
1/4 bunch fresh basil leaves, chopped
Salt and pepper to taste
1 scant teaspoon minced or chopped bottled garlic

To make the shrimp salad: In a medium bowl, combine shrimp, avocado, dill, mayonnaise and salt and pepper to taste. Stir well to combine. Chill until ready to serve.

To make the pasta salad: Combine in a large nonreactive bowl: cooked pasta, tomato, cucumber, onion, cheese, vinegar, mayonnaise, basil, salt, pepper and garlic. Stir gently to combine thoroughly. Chill until ready to serve.

To serve: Split sourdough baguettes and stuff with shrimp salad and garnishes of choice, such as lettuce and tomato. Serve with pasta salad on the side.

Makes 6 servings.

Per serving: 750 calories (percent of calories from fat, 56), 26 grams protein, 55 grams carbohydrates, 5 grams fiber, 47 grams fat, 173 milligrams cholesterol, 803 milligrams sodium



We hope you enjoy your freshly made Portabella's Pantry Shrimp Dill Avocado Salad. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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