Description
This Shrimp Avocado Salad is a creamy and refreshing dish perfect for any occasion. Featuring tender poached shrimp, ripe avocado, and a zesty, herb-infused dressing, this salad brings a delicious balance of flavors and textures. Ideal as a light lunch or appetizer, it’s easy to prepare and can be made ahead of time for convenience.
Ingredients
Scale
Shrimp
- 1 pound raw shrimp, peeled and deveined
Salad
- 2 medium ripe avocados, diced
- 2 stalks celery, diced
- 1 small red onion, finely chopped
- 2 large hard-boiled eggs, chopped
- 1/4 cup fresh herbs (cilantro, parsley, or basil), chopped
Dressing
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon dill (or substitute parsley or tarragon), finely chopped
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon Sriracha (adjust to taste)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the shrimp: In a pot of simmering salted water, carefully add the raw shrimp and poach for 2-3 minutes until they turn pink and opaque.
- Cool the shrimp: Immediately transfer the cooked shrimp to an ice water bath to stop the cooking process and cool them quickly. Drain and pat dry with paper towels.
- Make the dressing: In a medium bowl, combine mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, dill, salt, and pepper. Whisk together until smooth and well combined.
- Mix the salad: In a large mixing bowl, gently toss the poached shrimp, diced avocado, celery, red onion, chopped hard-boiled eggs, and fresh herbs with the dressing, ensuring everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill properly before serving.
Notes
- Use fresh herbs such as cilantro, parsley, or basil according to your preference for a different flavor profile.
- Substitute Greek yogurt for mayonnaise for a lighter, tangier salad.
- Adjust the amount of Sriracha to control the spiciness.
- Keep the avocado from browning by adding lemon juice and mixing it gently with the dressing.
- Serve chilled for the best taste and texture.
