Description

Looking for a refreshing salad that’s both healthy and packed with flavor? This Shrimp Avocado Salad is the perfect combination of creamy avocado, protein-rich shrimp, and crunchy vegetables. Topped with a zesty homemade yogurt dressing infused with fresh mint and dill, this salad is not only nourishing but also easy to make. Whether you enjoy it as a main meal or a light side dish, this creamy and refreshing salad is sure to satisfy your cravings!

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 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

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Instructions

Cook Shrimp: Toss the shrimp in olive oil, salt, and pepper until well-coated. Heat a large pan over medium-high heat and cook the shrimp for 1-2 minutes per side until they turn pink and opaque. Set them aside in a clean bowl.
Make Salad Dressing: Combine all the dressing ingredients into a food processor and blend until smooth. Adjust the seasonings to your taste.
Plate Salad: Plate the chopped romaine lettuce, followed by chopped cucumbers, cooked shrimp, and cubed avocado. Add extra sprigs of mint or dill for decoration.
Toss in Dressing: Pour the dressing over the salad and toss well to combine. Taste and adjust seasonings as needed. Serve immediately!

Notes

You can swap mint and dill with other herbs like cilantro or basil for a unique twist.
Add extra vegetables like cherry tomatoes, red onion, or bell peppers to enhance flavor and texture.
For extra flavor, grill the shrimp instead of pan-searing them.
Store leftover shrimp and dressing separately in airtight containers in the fridge for up to 1 day.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Mixing
Cuisine: Mediterranean