Avocado and Shrimp Salad with Creole Seasoning and Avocado Ranch Dressing | Louisiana Kitchen & Cult

Ingredients

• ¼ cup sour cream
• ¾ cup buttermilk
• 1 clove garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh cilantro
• ¼ teaspoon salt
• 1 large ripe avocado
• 1 ½ teaspoons dried thyme
• 1 ½ teaspoons dried oregano
• 1 tablespoon paprika
• ¾ teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic powder
• 1/s teaspoon freshly ground black pepper
• 20 to 25 large shrimp (about 1 pound), peeled and deveined
• 5 tablespoons canola oil
• 6 to 8 ounces mixed baby salad greens
• 1 medium-large carrot, peeled and grated (about 1 cup)
• 1 skin-on English cucumber, thinly sliced
• 1 ripe avocado, halved and pitted
• 2 medium tomatoes, cut into wedges (about 10 wedges each)