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Grilled Shrimp and Sausage Salad with Herb Dressing Recipe

Grilled Shrimp and Sausage Salad with Herb Dressing recipe


This is a yummy salad with grilled shrimp and sausage. It has potatoes, avocado, and a fresh herb dressing. It's a mix of land and sea flavors. You grill the shrimp and sausage, then mix them with the salad.


300 g Andouille sausage
400 g shrimp, peeled and deveined
2 tablespoons olive oil
600 g baby potatoes
2 ripe avocados
1 small bunch of parsley
1 small bunch of dill
2 green onions
1 lemon
Salt and pepper to taste
1 tablespoon red wine vinegar


Preheat your grill to medium-high heat.
Wash the baby potatoes and boil them in salted water for 15 minutes or until tender, then drain and let them cool slightly.
While the potatoes are boiling, prepare the herb dressing by finely chopping the parsley and dill. Thinly slice the green onions. In a small bowl, combine the juice of 1 lemon, red wine vinegar, olive oil, chopped herbs, green onions, salt, and pepper. Whisk together and set aside.
Cut the Andouille sausage into 1/2 inch slices. Toss the shrimp and sausage with 1 tablespoon of olive oil, then grill them for about 2-3 minutes on each side or until the shrimp are pink and opaque, and the sausage is slightly charred.
Cut the cooled potatoes into halves or quarters, depending on their size, and place them in a large salad bowl.
Peel, pit, and dice the avocados, adding them to the bowl with the potatoes.
Add the grilled shrimp and sausage to the salad bowl.
Pour the herb dressing over the salad and gently toss everything together until well combined.
Serve the salad immediately, garnished with extra herbs if desired.

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