Shrimp Avocado Salad

This Shrimp Avocado Salad is the perfect balance of textures and flavors. With crisp romaine lettuce, refreshing cucumbers, creamy avocado, and a zesty dill yogurt dressing, this salad is not only nutrient-dense but also packed with protein and healthy fats. Whether you enjoy it as a main meal or a light side dish, it’s a delicious and filling option for any occasion.

Why You’ll Love This Recipe

This shrimp avocado salad is a refreshing and satisfying dish that will tantalize your taste buds. The combination of juicy shrimp, creamy avocado, and crunchy vegetables creates a satisfying texture contrast. The homemade yogurt dressing adds a tangy, creamy touch with fresh herbs like mint and dill, making every bite feel like a burst of flavor. Plus, it’s loaded with protein and healthy fats, making it a nourishing choice for lunch or dinner.

Ingredients

• 1 pound large shrimp (thawed, tails + shells removed)

• 1 Tbsp olive oil (for cooking shrimp)

• 1 heart romaine lettuce, chopped

• 2 Persian or mini cucumbers, chopped (or about 3/4 of an English cucumber)

• 1 medium-large avocado, peeled + cubed (ripe)

• Salt + pepper, to taste

Yogurt Dressing:

• 1/2 cup plain Greek yogurt

• 1/4 cup olive oil

• 1/2 a lemon, juice only (about 2 Tbsp)

• 1/2 tsp or apple cider vinegar

• 1-2 cloves garlic (depending on how garlicky you like things!)

• 1/2 tsp honey

• 1/2 tsp cumin (don’t skip!!)

• 2 Tbsp fresh mint

• 1/4 cup fresh dill

• 1 Tbsp water (to thin)

• Salt + pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook Shrimp: Toss shrimp in olive oil, salt, and pepper until well-coated. Heat a large pan over medium-high heat, then cook shrimp for 1-2 minutes per side until pink and opaque. Work in batches and set the cooked shrimp aside in a clean bowl.

2. Make Salad Dressing: Add all the dressing ingredients into a food processor. Blend until smooth, adjusting seasonings to taste.

3. Plate Salad: Start by plating the chopped romaine lettuce as the base, followed by chopped cucumbers, cooked shrimp, and cubed avocado.

   • Tip: Add extra sprigs of dill or mint leaves for a decorative touch.

4. Toss in Dressing: Pour the dressing over the salad and toss well to combine. Taste and adjust seasonings as needed. Serve immediately.

Servings and Timing

• Servings: 4 (as a side), 2-3 (as a main dish)

• Prep Time: 20 minutes

• Cook Time: 10 minutes

• Total Time: 30 minutes

Variations

• Herb Swap: If you don’t have mint or dill, feel free to experiment with other fresh herbs like cilantro or basil for a unique twist.

• Add Extra Veggies: You can add extra vegetables like cherry tomatoes, red onion, or bell peppers to enhance the flavor and texture.

• Grilled Shrimp: If you prefer a smoky flavor, grill the shrimp instead of pan-searing for added depth.

Storage/Reheating

• Storage: This salad is best enjoyed fresh, but leftovers can be stored in the fridge for about 1 day. To maintain freshness, store the shrimp and dressing separately from the salad components, then assemble before serving.

• Reheating: The salad is intended to be served cold, and reheating is not recommended as it may affect the texture, especially of the avocado.

FAQs

Can I make the dressing without a food processor?

Yes, you can make the dressing by hand! Finely chop the dill and mint, mince the garlic, and combine all ingredients in a bowl. Stir well until the dressing comes together.

How can I make this salad spicier?

To add some heat, consider tossing in some chili flakes, a dash of hot sauce, or even sliced jalapeños to the salad or dressing.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work fine for this salad. Just be sure to thaw them completely before cooking.

How can I store the leftover dressing?

Store the leftover dressing in an airtight container in the fridge for up to 3 days. Stir well before using.

Is this salad gluten-free?

Yes, this salad is naturally gluten-free, making it a great option for those following a gluten-free diet.

Can I substitute the shrimp with another protein?

Yes, you can use grilled chicken breast, tofu, or even chickpeas as a substitute for shrimp for a different protein source.

What type of cucumbers are best for this recipe?

Persian or mini cucumbers are great because they are crunchy, slightly sweet, and have fewer seeds. You can also use an English cucumber, but it may have more seeds.

Can I use a different type of vinegar?

Yes, apple cider vinegar can be used in place of white wine vinegar for a slightly different flavor profile.

How do I prevent the avocado from browning?

To prevent the avocado from browning, use freshly sliced avocado right before serving, or drizzle a little lemon juice over the cubed avocado to help preserve its color.

Can I make this salad ahead of time?

While the shrimp and dressing can be prepared in advance, it’s best to assemble the salad just before serving to maintain the fresh texture of the ingredients, especially the avocado.

Conclusion

This Shrimp Avocado Salad is a perfect combination of refreshing, creamy, and savory flavors, making it a satisfying and healthy meal. Whether you serve it as a main dish or a side salad, the protein-rich shrimp and healthy fats from avocado ensure that it’s both filling and delicious. The homemade yogurt dressing ties everything together with a creamy and tangy finish. It’s simple, fresh, and ideal for any occasion!