Description
This Shrimp Avocado Salad is a creamy, refreshing dish perfect for light lunches, picnics, or as a chilled appetizer. Combining tender poached shrimp, ripe avocado, crunchy celery, and a tangy herb-infused dressing, it offers a delightful balance of textures and flavors that can be enjoyed any time of year.
Ingredients
Scale
Seafood
- 1 pound Shrimp (raw, peeled and deveined)
Produce
- 2 medium Avocados (ripe, diced)
- 2 stalks Celery (chopped)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Herbs (cilantro, parsley, or basil, chopped)
Dressing
- 1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Dill (fresh, or substitute parsley/tarragon)
- 1 teaspoon Dijon Mustard (optional)
- Salt and pepper (to taste)
Additional
- 2 large Hard-boiled Eggs (chopped)
- 1 tablespoon Sriracha (optional, adjust to taste)
Instructions
- Poaching the Shrimp: Bring a pot of salted water to a gentle simmer. Add the raw shrimp and poach for 2-3 minutes, or until they turn pink and opaque. Avoid overcooking for tender shrimp.
- Cooling the Shrimp: Immediately transfer the shrimp to an ice water bath to stop the cooking process. After cooling, drain and pat shrimp dry with paper towels.
- Preparing the Dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard, chopped dill, salt, and pepper until smooth and well combined.
- Combining Ingredients: In a large mixing bowl, gently toss the poached shrimp, diced avocado, chopped celery, and red onion with the prepared dressing until everything is evenly coated.
- Chilling the Salad: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Serving: Before serving, fold in the chopped hard-boiled eggs and fresh herbs. Optionally, add sriracha for a spicy kick. Serve chilled as a refreshing, creamy salad.
Notes
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Adjust the amount of sriracha to control the spice level or omit entirely for a milder flavor.
- Use fresh herbs for optimal flavor; dried herbs can alter the taste.
- This salad is best consumed within 24 hours for freshness, as avocado may brown over time.
- To prevent avocado browning, toss diced avocado with a little extra lemon juice before combining.
