Woodburn Tulip Festival with Green Salad with Shrimp and Avocado

Planning a spring party or a Mother’s Day luncheon? Green Salad with Shrimp and Avocado is a fresh salad with an amazing dressing served a main course or a salad course. Make ahead the dressing, and pour over the avocado and shrimp (use bay shrimp or jumbo shrimp); refrigerate overnight. The secret is in the dressing!

Green Salad with Shrimp and Avocado

This Green Salad with Shrimp and Avocado recipe came from my old neighbor, Jean Lust. Jean hosted many bridge parties in her home, and she had very yummy recipes. She told me this was one of her go-to salads! One of my go-to salads is not only this one, but Prawns Mango Avocado Salad (everyone loves!!)

What made me think of Jean today was she loved to work in the yard, and every spring, her yard was bursting with vibrant tulips.

Green Salad with Shrimp and Avocado Recipe

Green Salad with Shrimp

This recipe, shared by Jean years ago, has become one of my favorites … well, what’s not to love about shrimp, avocado, and bacon?

Made with either bay shrimp or jumbo shrimp, make the dressing a day in advance, and let it marinate over the avocados and shrimp. YUM. This green salad is so good, I could honestly eat it for breakfast, lunch, or dinner. HA. Oh, and why not breakfast? It has eggs and bacon on top. :)

Woodburn Tulip Festival with Green Salad with Shrimp and Avocado

Wooden Shoe Tulip Festival, in Woodburn, Oregon

A few springs ago my sisters and I visited the Wooden Shoe Tulip Festival, in Woodburn, Oregon.

There is nothing like the colors at the Wooden Shoe Tulip Farm, with beautiful Mt. Hood surrounding the 40 acres of tulip beds, where very year, the varieties are arranged differently, in a new pattern of color.

There’s always nothing quite like the time spent with my sisters. I love this poem that reminds me of our simple times together when we get away.

Complete

The happy glow that sharing brings, a secret smile, a small surprise, a special look in a loved one’s eyes.

Comfort given, interest shown, quite moments spent alone.

It’s the “little things,” small and sweet, that make loving so complete!

-unknown

Wooden Shoe Tulip Festival

Be still my heart.

Woodburn Tulip Festival with Green Salad with Shrimp and Avocado

I’ve always heard about this heavenly place (since we live in Oregon), and seen pictures online, but obviously, you have to get the timing right for enjoying the window of beauty each year.

Woodburn Tulip Festival with Green Salad with Shrimp and Avocado

We picked a gorgeous day to enjoy the vibrant colors.

Delicious Green Salad with Shrimp and Avocado

Green Salad with Shrimp and Avocado

Now for the delicious salad! Peel and slice the avocado and place in a large bowl with the shrimp.

Green Salad with Shrimp and Avocado | ReluctantEntertainer

The dressing I made in our Vitamix. Quick and easy, add the ingredients. Blend.

Pour over the avocado and shrimp. Bam!

Refrigerate for 24 hours. The flavors … unreal how delicious.

Green Salad with Shrimp and Avocado | ReluctantEntertainer

Again, I love this for a ladies’ night, or brunch or lunch.

You can serve it as a main course or a salad course for a dinner party.

You can also use jumbo shrimp, though I prefer fresh bay shrimp. Oh, and delicious served with a hard cooked egg, sprinkled with cayenne pepper. ENJOY!

Do you have a favorite flower that reminds you of a good friend?

Easy Green Salad with Shrimp and Avocado

Green Salad with Shrimp and Avocado

You can serve as a main course or a salad course for a dinner party.
Total Time20 mins
Servings: 12

Ingredients

  • 3 large avocados
  • 1 lb. small bay shrimp {cooked}
  • 1 b. spinach or fresh greens
  • 1/2 lb. bacon cooked and crumbled
  • 1 cup olive oil
  • 1/2 cup cottage cheese
  • 1/2 medium onion chopped
  • 1/3 cup white vinegar
  • 1/4 cup lemon juice
  • 1 clove garlic
  • 1/2 tsp. cayenne pepper
  • {optional} hard cooked eggs

Instructions

  • Peel and slice the avocado and place in a large bowl with the shrimp.
  • In a blender combine the oil, cottage cheese, onion, white vinegar, lemon juice, garlic, and cayenne pepper. Mix well.
  • Pour the dressing over the avocado and shrimp; mix gently, cover and refrigerator overnight.
  • Prepare the spinach or greens in a large bowl. Pour the shrimp mixture (don’t add too much) over the greens; gently mix. Optional to serve the greens separate from the shrimp mixture, and let guests dress their own salad.
  • Add crumbly bacon on top (or on the side). Serve!

More shrimp recipes: Classic Bay Shrimp Pasta Salad Recipe [RE], Jamie’s Shrimp Salad Recipe [Aggie’s Kitchen], and Tabouli Shrimp Salad Recipe [Wonky Wonderful].

Best Green Salad with Shrimp and Avocado Recipe

8 comments on “Woodburn Tulip Festival with Green Salad with Shrimp and Avocado”

  1. I was just commenting to my neighbor how uncommon it is to see tulips here in Florida…I never see them! Makes me want to plant them. Those photos of the flowers are stunning Sandy – stunning!! I would be in heaven. This salad is heavenly too, wow, it looks so good! I’m craving it!

  2. We are a month away from tulips and I’m counting down the days!!

  3. Those flowers are stunning! And this is just the kind of salad I love making as a weeknight meal. I was actually thinking of salad with shrimp for tonight. Great minds think alike! :-)

  4. Pink roses were my mother’s favorite!

  5. Our “new to us” farm has a ton of tulips . It sure makes spring colorful. Everything has bloomed early here in Oregon but splashes of color after winter (even a mild one) are always welcome.
    Glad you were able to share time with your sisters.

  6. Gorgeous salad, tulips and sisters! Glad for spring and a great new recipe!

  7. Yum! That looks so good! Pinning it for sure. Yellow roses remind me of my mama! They were her favorite.

  8. This sounds incredible…especially the dressing! I couldn’t find where you mention whether the shrimp is cooked or not. Should we presume it cooks with the lemon juice like a ceviche?

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