Portabella's Pantry Shrimp Dill Avocado Salad Recipe

A great main dish salad,everyone should want seconds.

• Meal Type: Salad
• Ethnicity: Japanese
• Holiday Category: N/A
• Preparation Time: 45 minutes to 1 hour

Ingredients

• Shrimp Salad
• 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 tablespoons finely chopped fresh dill
• 2/3 cup mayonnaise
• Salt and pepper to taste
• Sourdough baguettes, cut into six 5- or 6-inch lengths

Directions

1. Pasta Salad
   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 tablespoons grated Parmesan cheese
   2 tablespoons balsamic vinegar
   3/4 cup heavy mayonnaise
   1/4 bunch fresh basil leaves, chopped
   Salt and pepper to taste
   1 scant teaspoon minced or chopped bottled garlic
2. 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.
3. 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.
4. 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.
5. Makes 6 servings.
6. Per serving: 750 calories (percent of calories from fat, 56), 26 grams protein, 55 grams carbohydrates, 5 grams fiber, 47 grams fat, 173 milligrams cholesterol, 803 milligrams sodium