Shrimp and Avocado Salad
- Whisk the broth, mayonnaise, celery leaves, cilantro, lemon zest, Dijon mustard, salt and pepper in a large bowl.
- Add the sliced celery, avocados, cucumbers, radishes and kale to the bowl with the shrimp; toss to coat. Let sit for 10 minutes before serving to let the mixture absorb the dressing.
- Top with more cilantro if desired.
Customize with some of your favourite vegetables
Recipe Made With
Campbell's® 30% Less Sodium Ready To Use Seafood Broth
The only change I did was used raw prawns and cooked them in garlic, crushed red peppers, butter, salt and pepper to add some flavor to them then let them fully cool before adding to the salad. This salad is so light and refreshing definitely will make again.
Danielle E. | July 30, 2019
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