Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Shrimp and Avocado Salad with Russian Vinaigrette

Scott Phillips

Servings: 4

There are worse things in the world than having leftover Russian dressing from our Kimchi Reuben recipe. You can spread it on burgers, drizzle it over steamed mussels, or turn it into a sprightly viniagrette for this salad.  You can cook the shrimp however you like, either poaching or grilling or roasting them.


  • 6 Tbs. Russian dressing (from the Pastrami-Kimchi Reuben recipe)
  • 1 Tbs. fresh lemon juice
  • 2 Tbs. olive oil
  • Freshly ground black pepper
  • 1 large avocado, sliced
  • 1 head Bibb lettuce, torn into leaves
  • 1/2 cup halved green grapes
  • 1/2 cup sliced snap peas
  • 1/2 cup thinly sliced sweet onion
  • 1 Tbs. chopped fresh dill
  • 20 large cooked shrimp

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 55
  • Sodium (mg): 310
  • Carbohydrates (g): 19
  • Fiber (g): 5
  • Protein (g): 9


  • In a small bowl, whisk the Russian dressing with the lemon juice, olive oil, and a few grinds black pepper.
  • Divide the avocado among 4 serving plates. In a large bowl, the lettuce leaves with the grapes, snap peas, onion, and dill. Divide among the four plates, arrange the shrimp on top, drizzle with the dressing, and serve garnished with pea shoots.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial