Recipes Ingredients Seafood Recipes Shrimp Recipes Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens 3.1 (33) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse. Ingredients 6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi New Orleans-Syle Remoulade Sauce, chilled Coarse salt and freshly ground black pepper 16 small grape or cherry tomatoes, halved 1 tablespoon extra-virgin olive oil 2 Hass avocados, peeled and pitted Emeril's Simple Boiled Shrimp, chilled ¼ cup thinly sliced scallions, for garnish Directions Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine. Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately. Rate it Print