Description
This Shrimp Avocado Salad is a creamy and refreshing dish perfect for any occasion. Featuring tender poached shrimp, ripe avocado, crunchy celery, and a zesty lemon-mustard dressing enhanced with fresh herbs, this salad combines flavors and textures beautifully. Ideal for a light lunch or a delightful appetizer, it’s both easy to prepare and elegant to serve.
Ingredients
Scale
Seafood
- 1 pound Shrimp (raw, to be poached)
Produce
- 2 medium Avocado (ripe, diced)
- 2 stalks Celery (chopped)
- 1 small Red Onion (finely diced)
- 1/4 cup Fresh Herbs (cilantro, parsley, or basil, chopped)
- 2 large Hard-boiled Eggs (chopped)
Dressing
- 1/2 cup Mayonnaise (or Greek yogurt as a lighter alternative)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Dill (or parsley or tarragon, finely chopped)
- 1 teaspoon Dijon Mustard (optional)
- 1 tablespoon Sriracha (adjust to taste)
- Salt and black pepper (to taste)
Instructions
- Prepare the shrimp: In a pot of simmering salted water, carefully add the raw shrimp. Poach the shrimp gently for 2-3 minutes until they turn pink and become opaque.
- Cool the shrimp: Immediately transfer the cooked shrimp to an ice water bath to stop the cooking process and cool them quickly. Drain the shrimp and pat dry with paper towels.
- Make the dressing: In a medium bowl, combine mayonnaise, fresh lemon juice, Dijon mustard (if using), chopped dill, salt, and pepper. Whisk these ingredients until you have a smooth, creamy dressing.
- Combine salad ingredients: In a large mixing bowl, gently toss the poached shrimp with diced avocado, chopped celery, and diced red onion. Pour the dressing over the salad and toss gently to coat all the ingredients evenly without mashing the avocado.
- Add finishing touches: Fold in the chopped hard-boiled eggs and fresh herbs carefully to maintain their texture.
- Chill before serving: Cover the salad and refrigerate it for at least 30 minutes to let the flavors meld together and serve chilled.
Notes
- To keep the avocado from browning, toss it with a little lemon juice before mixing it into the salad.
- You can substitute mayonnaise with Greek yogurt for a lighter, tangier dressing.
- Adjust the amount of Sriracha according to your preferred spice level or omit it for a milder taste.
- Serve this salad on a bed of mixed greens or with toasted bread for a complete meal.
- This salad keeps well refrigerated for up to 24 hours but is best enjoyed fresh.
