If you are looking for a fresh, flavorful, and wonderfully creamy dish to brighten up your lunch or dinner, this Shrimp Salad with Avocado Recipe is a total winner. It brings together sweet shrimp, velvety avocado, and a tangy dill dressing that all come together in perfect harmony. Whether you want something light on a warm day or a satisfying dish to impress guests, this shrimp salad delivers on texture, color, and taste, making every bite a delightful experience.
Ingredients You’ll Need
All the ingredients for this shrimp salad are simple yet incredibly important for creating a balanced burst of flavors and textures. Each one plays a juicy, crunchy, or creamy role that makes this recipe so irresistible and colorful on the plate.
- 16 ounces small shrimp, thawed and drained well: The star protein that’s tender, sweet, and perfect for salads.
- ½ cup mayo: Provides creaminess and helps bind all the salad components together.
- 1 teaspoon Dijon mustard: Adds a gentle tang and depth to the dressing.
- 1 tablespoon white wine vinegar: Brings brightness and acidity to balance the richness.
- 3 tablespoons minced fresh dill: Offers a fresh, herbaceous punch that lifts the whole salad.
- ½ cup chopped red onion: Adds sharpness and a satisfying crunch.
- ¼ cup chopped celery: Provides crisp texture and subtle earthiness.
- Salt and pepper: Essential seasonings to enhance all the flavors perfectly.
- 1 avocado, pitted and diced: Adds buttery creaminess and vibrant green color that makes this salad pop.
How to Make Shrimp Salad with Avocado Recipe
Step 1: Prepare the dressing
Start by combining the mayo, Dijon mustard, white wine vinegar, and fresh minced dill in a small bowl. Stir everything together until the mixture is smooth and creamy, setting the stage for that tangy, herby coating that will elevate the shrimp.
Step 2: Mix shrimp and veggies
In a medium-sized bowl, toss together the thawed shrimp, chopped celery, and red onion. Add the dressing you prepared in Step 1 and stir everything gently but thoroughly so that each shrimp and vegetable piece gets covered in that delicious sauce. Season with salt and pepper according to your taste.
Step 3: Chill the salad
Cover the bowl tightly and place it in the refrigerator to chill for at least 15 minutes. This step allows all the flavors to marry beautifully and ensures the shrimp salad will be refreshingly cool when served.
Step 4: Add the avocado
Just before serving, dice the avocado and fold it gently into the salad. The creamy avocado chunks add a luxurious texture and mild flavor that perfectly complements the savory shrimp and crisp veggies.
How to Serve Shrimp Salad with Avocado Recipe
Garnishes
For a pop of color and extra freshness, sprinkle a bit more minced dill or some finely chopped chives over the top before serving. A wedge of lemon on the side is excellent for guests who enjoy a bright citrus twist.
Side Dishes
This shrimp salad pairs beautifully with light sides like crusty baguette slices, crisp green salads, or even a bed of leafy greens. For a heartier option, try serving it alongside quinoa or couscous to turn it into a complete meal.
Creative Ways to Present
If you want to impress, serve this salad inside hollowed-out avocado halves or use it as a filling for crisp lettuce cups. Another fun way is to use it as a topping for crackers or mini toasts for an elegant appetizer or snack.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover shrimp salad in an airtight container in the refrigerator for up to two days. To prevent the avocado from browning too much, it’s best to add it fresh at serving time, but if already mixed, a quick squeeze of lemon juice can slow discoloration.
Freezing
This Shrimp Salad with Avocado Recipe isn’t ideal for freezing because the texture of both the shrimp and avocado changes after thawing. For the best experience, prepare only what you plan to eat within a couple of days.
Reheating
Since this is a chilled salad, reheating is not recommended. Enjoy it cold or at room temperature for the freshest flavors and best texture. If you prefer warm shrimp, cook them fresh and then mix with the salad ingredients without heating the whole dish.
FAQs
Can I use cooked shrimp or do I need raw shrimp?
It’s best to use pre-cooked shrimp that has been thawed and well-drained for this salad. This ensures the shrimp is tender and ready to eat, making the preparation quick and easy.
What’s the best way to keep the avocado from turning brown?
Adding avocado just before serving is key, and a little squeeze of lemon or lime juice helps prevent browning. If mixed earlier, refrigerate tightly covered and consume within a day.
Can I substitute mayo with something healthier?
Yes! For a lighter version, Greek yogurt or a mayo-yogurt blend can work well, adding creaminess while cutting down on fat and calories.
Is fresh dill necessary, or can I use dried dill?
Fresh dill is preferred for its bright flavor and vibrant color, which makes the salad more lively, but dried dill can be used in a pinch—just use less and add it earlier to let the flavor bloom.
Can I make this shrimp salad gluten-free?
Absolutely! All the ingredients in this Shrimp Salad with Avocado Recipe are naturally gluten-free, making it a perfect choice for anyone avoiding gluten.
Final Thoughts
There’s something so wonderfully satisfying about this Shrimp Salad with Avocado Recipe—its clean flavors, creamy texture, and fresh herbs combine to create a dish you’ll want to enjoy again and again. Whether for a quick lunch or a charming dinner, give this recipe a try and get ready to fall in love with every bite. It’s truly a delightful way to showcase simple ingredients at their best.
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Shrimp Salad with Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Low Carb
Description
This refreshing Shrimp Salad with Avocado is a quick and easy no-cook dish perfect for light lunches or summer gatherings. Combining tender shrimp with creamy avocado and a zesty dill-mustard dressing, it delivers a delightful mix of flavors and textures that’s both satisfying and nutritious.
Ingredients
Shrimp Salad
- 16 ounces small shrimp (thawed and drained well)
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons minced fresh dill
- ½ cup chopped red onion
- ¼ cup chopped celery
- Salt and pepper, to taste
Topping
- 1 avocado (pitted and diced)
Instructions
- Make the dressing: Place mayonnaise, Dijon mustard, white wine vinegar, and minced fresh dill in a small bowl. Stir well to combine all the ingredients thoroughly and set aside to allow the flavors to meld.
- Combine salad ingredients: In a medium bowl, add the thawed and drained small shrimp, chopped celery, and chopped red onion. Pour the prepared dressing over these ingredients and gently stir to coat everything evenly. Season the mixture with salt and pepper according to your taste preferences.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 15 minutes or until ready to serve. Chilling helps the flavors develop and keeps the salad refreshing.
- Add avocado and serve: Just before serving, dice the pitted avocado and gently fold it into the chilled shrimp salad. This adds a creamy texture and rich flavor, completing the dish perfectly.
Notes
- Ensure the shrimp is properly thawed and drained to prevent the salad from becoming watery.
- Use fresh dill for the best flavor; dried dill can be substituted but in lesser quantity (about 1 teaspoon).
- Adjust the amount of Dijon mustard and vinegar to suit your taste for tanginess.
- You can serve this salad on its own, in a sandwich, or over a bed of greens for a more substantial meal.
- For added crunch, consider garnishing with chopped celery leaves or toasted nuts.
