Tailgate Recipe: Shrimp And Avocado Salad With Spicy Ranch

By Alma Schneider

Phew! That name is a mouthful, isn’t it! (See what we did there? Not a literal mouthful but… oh, you get the point). But taste is what really matters, when you’re cooking up grub for a tailgate.

Tailgate Fan has another recipe to spice up your party. And don’t let the word “salad’ fool you. This hearty dish — served chilled — is the perfect side for that summer tailgate. Take the festivities out to the parking lot or keep it in the backyard. Eat this salad with a juicy steak, or go light. You’re covered either way.

Let’s get to it, shall we?

Ingredients (salad):

* 6 -8 cups of dark leafy greens, washed and dried

* 1/2 cup medium-size chilled shrimp, cooked and peeled

* 1/2 avocado, peeled and diced

* 2 tablespoons cashew halves

* 1 clementine, sectioned

Ingredients (dressing):

* 1 small garlic clove, minced

* 1/2 cup mayonnaise

* 1/4 cup Greek yogurt or sour cream

* 1/2 cup buttermilk

* 1/8 teaspoon cayenne pepper

* 1/8 teaspoon smoked paprika

* 1/8 teaspoon black pepper

* 1 pinch of Kosher salt

Instructions (salad):

1. Chill shrimp.

2. Combine salad ingredients.

Instructions (dressing):

1. Combine all dressing ingredients in a separate bowl.

2. Mix until smooth.

3. Refrigerate until ready to use.

4. Add to salad and serve.

Find more tasty recipes for your next tailgate.

Alma Schneider is a licensed Clinical Social Worker helping individuals overcome their psychological and practical obstacles to cooking and parenting on her blog and consulting business, Take Back the Kitchen. She is a native New Yorker transplanted to the suburbs with her husband, four children and loving yet stubborn Beagle Shiloh.


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