Sandwich Shrimp Salad with Avocado

Sandwich Shrimp Salad with Avocado

Servings: 2


  • 8 ounces / baby salad shrimp, drained and minced
  • 1 Tbls / minced red onion
  • 2 small / radishes, minced
  • 1 clove / garlic, pressed
  • 1 lemon, juiced
  • Kosher Salt
  • 2 Tbls / Mayonnaise
  • 1 Tbls / snipped chives
  • 4 slices / sourdough hearth bread, lightly toasted
  • 1/2 Avocado, very thinly sliced
  • Black Pepper in a mill
  • 2 Tbls / chopped fresh cilantro, optional


  1. Place the minced shrimp into a medium mixing bowl; add the onion, radishes, garlic and lemon juice and season lightly with salt. Mix gently.
  2. Add the mayonnaise, chives and several turns of black pepper and mix well. Taste and correct for salt and acid.
  3. Lightly toast the bread and set it on a clean work surface.
  4. Set avocado slices, overlapping them slightly, on two pieces of bread and top with the shrimp salad.
  5. Grind black pepper over the shrimp and top with cilantro, if using.
  6. If you rather not use bread, enjoy it as a salad with a crisp lettuce as a bed.
  7. Drink with a Sauvignon Blanc that has some minerality and acid to it. The shrimp, radishes and avocado work well with the wine’s mineral aspect.