Portabella's Pantry Shrimp Dill Avocado Salad

Shrimp Salad Ingredients:

  • 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 Tbsp 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 Ingredients:

  • 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 Tbsp grated Parmesan cheese
  • 2 Tbsp balsamic vinegar
  • 3/4 cup heavy mayonnaise
  • 1/4 bunch fresh basil leaves, chopped
  • Salt and pepper to taste
  • 1 scant tsp 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

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