Description

This Shrimp Avocado Salad is a creamy and refreshing dish perfect for light lunches, picnics, or casual dinners. Featuring tender poached shrimp combined with ripe avocado, crunchy celery, and a tangy herbaceous dressing, this salad offers a balanced blend of flavors and textures. Enhanced with fresh herbs and a hint of sriracha for a mild kick, it’s a healthy and satisfying meal for any occasion.

Ingredients

Scale

Shrimp and Vegetables

1 pound shrimp (raw, to be poached)
2 medium avocado, ripe, diced
2 stalks celery, chopped
1 small red onion, diced
2 large hard-boiled eggs, chopped

Dressing

1/2 cup mayonnaise (or Greek yogurt for a lighter option)
2 tablespoons fresh lemon juice
1 tablespoon dill (or substitute parsley/tarragon), finely chopped
1 teaspoon Dijon mustard (optional)
1 tablespoon sriracha (adjust to taste)
Salt and freshly ground black pepper, to taste
1/4 cup fresh herbs (cilantro, parsley, or basil), chopped

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Instructions

Prepare the shrimp: In a pot of simmering salted water, carefully add the raw shrimp. Poach for 2-3 minutes, or until the shrimp turn pink and opaque, indicating they are perfectly cooked.
Cool the shrimp: Immediately transfer the cooked shrimp to an ice water bath to stop the cooking process and chill them. Once cooled, drain and pat the shrimp dry with paper towels.
Make the dressing: In a medium bowl, whisk together mayonnaise, fresh lemon juice, Dijon mustard, dill, salt, and pepper until the mixture is smooth and creamy.
Combine salad ingredients: In a large mixing bowl, gently toss the poached shrimp, diced avocado, chopped celery, and diced red onion with the prepared dressing. Fold in the chopped hard-boiled eggs and fresh herbs.
Chill before serving: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill well. Serve cold for best taste and texture.

Notes

For a lighter alternative, substitute mayonnaise with Greek yogurt.
Adjust sriracha quantity based on your preferred spice level.
The salad can be prepared a few hours in advance and kept refrigerated.
To keep avocado from browning, toss it gently with a bit of lemon juice before combining with other ingredients.
This salad pairs well with crusty bread or as a filling for sandwiches and wraps.