Creamy California Avocado Mixed Greens with Shrimp

Serves: 4


Lemon-Garlic Cream Dressing:

1/2 cup mayonnaise, light
1/4 cup lemon juice, fresh
2 cloves garlic, medium, minced
3/4 tsp. salt
3/4 tsp. black pepper, coarsely ground
1/8 tsp. dried pepper flakes


6 cups European blend or red leaf and romaine torn lettuce leaves, coarsely chopped
1 celery stalk, medium, thinly sliced
1/2 cup onion, red or white, thinly sliced (optional)
1 1/2 cups shrimp, peeled and cooked, medium or large
1 ripe, Fresh California Avocado, seeded, peeled and chopped
8 olives, pitted and halved

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit