Shrimp & Avocado Salad

with Japanese Yum Yum Sauce

Fresh shrimp with creamy avocado along with several other crunchy, colorful veggies, drizzled with Japanese Yum Yum Sauce, topped with fresh cilantro and toasted pine nuts, served with a wedge of lemon for squeezing over top.

This is one of those “toss together” kinda salads, because I was starving for something delicious yet healthy. I have loads of Japanese Yum Yum sauce in my fridge and lots of veggies too … and shrimp in the freezer that was quick to thaw. I bet the whole salad only took me 15 minutes to make and I was so hungry I could barely wait to take pictures before I allowed myself to dive into it.

I practically inhaled this salad, it was so good, but I did drizzle some extra Japanese Yum Yum Sauce on before I was done. That stuff is seriously addicting! I lightened it up for this salad from my previous recipe and frankly could not tell the difference from the heavier version. The Yum Yum sauce is simply marvelous on this salad, but you’re going to want to keep some of this sauce in your fridge for dipping and drizzling and adding to wraps, sandwiches, etc. Luckily, the recipe below is enough for several uses, unless you’re making shrimp salad for a crowd. I personally recommend just making it for yourself, on the spot, just because you deserve a great meal and your body (and taste buds!) will love you for it.

Shrimp & Avocado Salad w/Japanese Yum Yum Sauce

• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: as many as you like!

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Ingredients

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For the Japanese Yum Yum Sauce:

• 1 cup plain, nonfat yogurt
• 1/4 cup light mayonnaise
• 1/4 cup ketchup or chili sauce
• 1 Tablespoon sugar
• 2 Tablespoons rice vinegar
• 1 1/2 teaspoons granulated garlic
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sesame oil
• 1 – 4 teaspoons Sriracha hot sauce (to taste)

For the salad:

• Fresh chopped romaine or other greens of choice
• Thin sliced cucumbers
• Chopped fresh mini sweet peppers
• A bit of chopped red cabbage
• Matchstick carrots
• Pre-cooked shrimp, peeled
• Fresh avocado, chopped into chunks
• Fresh cilantro leaves
• Toasted pine nuts (pinons)
• A wedge or two of fresh lemon

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Instructions

1. In a small mixing bowl, whisk together the yum yum sauce ingredients. Taste and add more sriracha, if desired. Set aside.
2. Fill your salad bowl or plate most of the way with greens. Tuck in some sliced cucumbers and top with chopped sweet peppers, cabbage, carrots, shrimp and avocado.
3. Drizzle with the yum yum sauce and sprinkle with cilantro and pine nuts. Serve with a wedge or two of lemon to squeeze on top and extra yum yum sauce to drizzle as desired.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Full Plate Thursday, Weekend Potluck, Hearth & Soul Link Party, Moonlight & Mason Jars and What’s for Dinner Sunday.