Classic Shrimp Salad with Thousand Island Dressing
You can store covered in the refrigerator for up to 2 days.
Ingredients
Dressing
- 1 clove garlic, minced
- 1/4 tsp. garlic salt
- 3/4 cup mayonnaise
- 1/4 cup chili sauce
- 2 Tbsp. ketchup
- 1 1/2 Tbsp. minced red onion
- 2 teaspoons sweet pickle relish
- Salt and pepper to taste
- Lemon wedges
Salad
- 1 lb baby shrimp, washed and patted dry
- Iceberg lettuce, shredded (or your favorite salad greens)
- Tomatoes, optional
- 4 hard-boiled eggs
- Shredded carrots
- Avocado, sliced
- Red onion, thinly sliced
- Black olives, drained
- Lemons for garnish
Instructions
- For the dressing: In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, and relish until combined. Season with salt and pepper to taste. Cover and let sit for about 30 minutes so the flavors blend. (You can store covered in the refrigerator for up to 2 days.)
- Arrange the salad ingredients decoratively on a low-line platter or bowl. Serve with the chilled dressing on the side, with extra lemon wedges.