Hazelnut-shrimp salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Shrimp, cooked, shelled and coarsely chopped |
| ½ | cup | Dairy sour cream |
| ½ | cup | Mayonnaise |
| ½ | cup | Roasted & chopped hazelnuts (Oregon hazelnuts) |
| 2 | tablespoons | Chopped parsley |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Dill weed |
| 3 | tablespoons | Lemon juice |
| 2 | Ripe avocados | |
| Lemon wedges | ||
| Lettuce | ||
Directions
Mix together shrimp, sour cream, mayonnaise, ½ of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill. Peel and slice avocado; brush with remaining lemon juice. Arrange avocado, salad and lemon wedges on lettuce-lined serving plate. Sprinkle remaining hazelnuts on shrimp salad.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board
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