Shrimp and Avocado Salad

Broth combines with mayonnaise and fresh herbs and lemon zest for this light dressing that makes a fresh summer salad.

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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  • 1/2 cup (125 mL) Campbell's® 30% Less Sodium Ready To Use Seafood Broth
  • 1/2 cup (125 mL) mayonnaise
  • 1/4 cup (60 mL) finely chopped cilantro or basil or dill
  • 1 tbsp (15 mL) lemon zest
  • 1 tsp (5 mL) Dijon-style mustard
  • 1/2 tsp (3 mL) salt
  • 1/2 tsp (3 mL) fresh cracked black pepper
  • 1 stalks celery, thinly sliced (leaves too)
  • 1 lb (454 g) cooked shrimp, thawed
  • 2 each avocado, chopped
  • 1 cup (250 mL) sliced cucumbers
  • 1 cup (250 mL) radishes
  • 8 cups (2 L) baby kale


  1. Whisk the broth, mayonnaise, celery leaves, cilantro, lemon zest, Dijon mustard, salt and pepper in a large bowl. 
  2. 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.  
  3. Top with more cilantro if desired

Recipe tips

Customize with some of your favourite vegetables

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Amount Per Serving
Calories 540
Fat 35 g
Sodium 930 mg
Carbohydrate 23 g
Dietary Fibre 6 g
Protein 37 g
Calcium 31 %DV

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