Avocado with Shrimp and Crab Salad

Those warm days are upon us now. It always seems as though we go from winter directly to summer. We are at the Delaware shore for the long weekend, along with millions of other people wanting to enjoy the beautiful weather we are currently having.

A number of restaurants located in the beach towns serve an avocado and seafood salad as an appetizer or lunch course. I love it and have made my own version at home for years. Light and tasty, it is a perfect meal for a warm summer's day or evening.

Avocado with Shrimp and Crab Salad
(Generously serves 4, or 6 smaller portions using avocado thirds instead of halves.)

• 2 tablespoon mayonnaise
• 2 teaspoon freshly-squeezed lemon juice
• 1/4 teaspoon grated lemon peel
• 1/4 teaspoon seafood seasoning, such as Old Bay
• 1 teaspoon finely chopped tarragon (optional)
• Salt and pepper, to taste
• 2 celery ribs, chopped small
• 1 dozen large shrimp,each peeled, deveined, cooked and cut in half
• 1/2 pound of jumbo lump crab meat,picked through for shell
• 2 ripe Haas avocados, skin and seed removed and each cut in half or in thirds – depending on your portion size
• 4 cups mixed salad greens,washed, dried and torn in bite-sized pieces
• Lemon vinaigrette; recipe follows

Avocado with Shrimp & Crab Salad

Mix together first 5 ingredients, adjust seasonings to your liking and salt and pepper to taste.

Add the chopped celery and shrimp pieces to the mayonnaise dressing and mix. Gently add lump crab, being careful not to break up the nice crab lumps.

In a separate bowl, toss the salad greens with the vinaigrette. Divide among 4 or 6 plates, depending on your portion size. Top each bed of greens with an avocado slice. Spoon the seafood mixture over the avocado. Garnish with fruit, sliced radishes, or whatever you like. Serve with a crusty, warm baguette for a special lunch or light summer dinner.


Lemon Vinaigrette
• 1 1/2 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon Dijon mustard
• 1/2 tablespoon minced shallots
• 1/4 teaspoon grated lemon peel
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste

Whisk together first four ingredients, slowly whisk in olive oil until well combined. Season with salt and pepper..