Delicious Shrimp Avocado Salad
A vibrant, healthy salad that combines succulent shrimp, creamy avocado, and zesty lemon dressing for a refreshing summer dish. Perfect for picnics, dinner, or any occasion.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings
- Category: salads
- Method: Poaching
- Cuisine: American
- Diet: Halal
Ingredients
1 pound raw shrimp, peeled and deveined
2 ripe avocados, diced
1 cup celery, finely chopped
1/2 red onion, finely chopped
1 cup cherry tomatoes, halved (optional)
1/4 cup mayonnaise (vegetable oil-based)
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon salt
1/2 teaspoon black pepper
1 jalapeño, finely chopped (optional, for heat)
1 teaspoon dried tarragon (optional, for extra herb flavor)
Hard-boiled egg, chopped (optional, for extra protein)
Instructions
Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and opaque. Remove and immediately cool under cold water. Set aside.
In a large bowl, gently mix diced avocado, chopped celery, red onion, cherry tomatoes (optional), and any optional add-ins like jalapeño and hard-boiled egg.
In a separate small bowl, whisk together mayonnaise, lemon juice, chopped dill, salt, and pepper. Taste and adjust seasoning as needed.
Pour the dressing over the salad mixture and gently fold until evenly combined. Be careful not to mash the avocado.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold, garnished with extra chopped dill and lemon wedges if desired.
Notes
For a lighter option, substitute half the mayonnaise with plain Greek yogurt.
Customize the dish by adding ingredients from your pantry, like olives or capers.
Cherry tomatoes are optional, but they add a nice burst of sweetness.
This salad is best when made fresh and served the same day for optimal texture.