My grandma was a fantastic woman and could cook her booty off in a blink of an eye. She was a whirlwind in the kitchen and could produce a masterpiece from stale bread, a chicken foot and a radish. Trust me, I speak no lies. (right now, anyway, haha! j/k!). She loved dill and used it a lot in her cooking, so now every time I eat something made with the herb I’m transported back in time to her dinner table. I can’t say that my Ukrainian grandmother would have ever made this Shrimp and Avocado Salad Appetizer… but I’m pretty sure she would have loved it.
What’s not to love about it, I mean come on! Briny Shrimp, creamy fresh Avocado, comfort adding ingredients and lots of dill. Bonus to it all?.. THERE’S NO COOKING INVOLVED. So if you know anyone who’s culinary challenged or *ahem* ENERGY CHALLENGED like myself, and they want to make a great impression??? Pass this recipe onto them. They’ll be golden, and they’ll be in your debt, and you can make them do stuff like wash your dog or clean your house… FOREVER. (cue diabolical laugh)
Ok, seriously though my fantastic readers, this appetizer is super easy to make and most likely you have most of the base ingredients in your pantry! If you don’t have any fresh mushrooms to serve it on, you can also use little crackers, crispy siljans, or, if you want to be a social pariah, your fingers.
So if you have a fancy event coming up, like New Years Eve, or a not so fancy event, like Monday Laundry Day, this cute appetizer will fit the bill. Be sure to use fresh dill – dried is fine, but using fresh just brings the mixture ‘uppa notch” (like Emeril Lagasse would say). My Grandma loved dill and she loved Emeril…. maybe not in that order though.
SHRIMP AND AVOCADO SALAD APPETIZER
- ½ Celery stick large, diced fine
- 1 tsp Onion diced fine
- ½ Avocado diced
- 1 C Whole shrimp cleaned and tails removed
- ¼ C Sour Cream
- ¼ C Salad dressing miracle whip
- 2 tsp Pickle Juice
- 1 Tbsp Lemon juice
- To taste Fresh dill chopped
Combine celery, onion, and shrimp in a bowl.
Add the sour cream, salad dressing, pickle and lemon juices and combine together until well blended.
Add the fresh dill and avocado, taking care not to crush the avocado chunks, just folding them in gently.
This is best if you leave in the refrigerator for the flavors to mingle and enhance, but you can go ahead and serve it as it’s made as well.