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
Scale
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.
