Farm Report

Avocado-Shrimp Salad

makes 6 main-dish servings


  • 1 small avocado, halved, pitted, peeled, and cut up
  • 1/2 C buttermilk
  • 1 3-oz package cream cheese
  • 1 T lemon juice
  • 1 clove garlic
  • 1/4 tsp. salt
  • Dash bottled hot pepper sauce
  • 1 lb peeled and deveined shrimp, cooked and chilled
  • 18 cherry tomatoes, halved
  • 4 oz. Swiss or Gruyere cheese, cut into julienne strips
  • 6 C torn lettuce


  1. For dressing, in a blender container combine avocado, buttermilk, cream cheese, lemon juice, garlic, salt, and hot sauce. Cover and blend till smooth.
  2. Arrange shrimp, tomatoes, and cheese over lettuce.
  3. If desired, sprinkle with pepper. Drizzle with dressing.


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