If you’re on the hunt for a dish that brings together fresh, vibrant flavors with a creamy, satisfying texture, this Shrimp Salad with Avocado Recipe is exactly what you need. It’s a delightful blend of tender shrimp, silky avocado, crisp veggies, and a tangy, herby dressing that elevates every bite. Whether you’re craving a light lunch or a refreshing summer side, this salad delivers on simplicity and taste, making it one of my absolute favorite go-to recipes to share with friends and family.
Ingredients You’ll Need
This Shrimp Salad with Avocado Recipe shines because of the simple, fresh ingredients that each play a starring role. Every item contributes to a harmonious balance of creamy, crunchy, bright, and savory notes that make this dish so irresistible.
- 16 ounces small shrimp: Thawed and drained well to ensure the salad stays fresh and juicy without any excess water.
- ½ cup mayo: Provides the creamy base that holds the whole salad together, offering richness with just the right tang.
- 1 teaspoon Dijon mustard: Adds a subtle kick and depth of flavor that elevates the dressing beyond ordinary.
- 1 tablespoon white wine vinegar: Brings a bright, acidic contrast that balances the creaminess beautifully.
- 3 tablespoons minced fresh dill: Infuses the salad with a fresh, herbal aroma that’s utterly refreshing.
- ½ cup chopped red onion: Adds a crisp crunch and a mildly sweet bite to the mixture.
- ¼ cup chopped celery: Brings vibrant texture and a clean, green flavor that complements the shrimp perfectly.
- Salt and pepper: Essential seasoning to tie all the flavors together just right.
- 1 avocado, pitted and diced: The star of the show, contributing buttery softness and a naturally creamy element that pairs amazingly with the shrimp.
How to Make Shrimp Salad with Avocado Recipe
Step 1: Prepare the Dressing
Start by whisking together the mayo, Dijon mustard, white wine vinegar, and fresh dill in a small bowl. This simple but flavorful dressing is what gives the salad its tangy, creamy personality. Once combined, set it aside to let the flavors meld while you get the rest ready.
Step 2: Combine Shrimp and Veggies
In a medium bowl, toss the shrimp with the chopped celery and red onion. These ingredients add a delightful balance of textures, with the shrimp’s tenderness contrasting the crisp veggies. Pour the dressing over the mixture and stir gently to coat everything evenly. Don’t forget to season with salt and pepper to enhance all the fresh flavors.
Step 3: Chill the Salad
Cover your bowl and pop it into the refrigerator to chill. Allowing the salad to sit for a while helps the shrimp soak up that delicious dressing, resulting in a more cohesive and refreshing dish when served.
Step 4: Add the Avocado
Just before serving, gently fold in the diced avocado. This final addition brings a luscious creaminess that pairs beautifully with the shrimp and gives the salad a rich, satisfying texture that makes every bite a joy.
How to Serve Shrimp Salad with Avocado Recipe
Garnishes
To add a bit of visual appeal and extra flavor, consider sprinkling a few fresh dill sprigs on top. A squeeze of fresh lemon juice over the salad right before serving can enhance brightness and lift all the flavors wonderfully.
Side Dishes
This shrimp salad pairs perfectly with crispy crackers, fresh crusty bread, or even served over a bed of mixed greens for a light, wholesome meal. For a more substantial lunch, try it alongside grilled vegetables or a chilled cucumber soup.
Creative Ways to Present
Serve the salad inside halved avocado shells for a charming presentation that highlights the avocado’s role in the dish. Alternatively, spoon it into crispy lettuce cups or stack it on toasted baguette slices for delightful shrimp salad crostini.
Make Ahead and Storage
Storing Leftovers
You can store your shrimp salad in an airtight container in the refrigerator for up to two days. To keep the avocado from turning brown, it’s best to add it fresh just before serving, or toss the avocado pieces in a little lemon juice if adding them in advance.
Freezing
This Shrimp Salad with Avocado Recipe is best enjoyed fresh and is not recommended for freezing due to the delicate texture of the shrimp and avocado, which can become mushy upon thawing.
Reheating
Since this is a cold salad, reheating is unnecessary and would change its refreshing texture. Instead, if you prefer it a bit warmer, let it rest at room temperature for 10–15 minutes before serving to take the chill off.
FAQs
Can I use cooked shrimp from the store?
Absolutely! Pre-cooked shrimp works perfectly in this salad and can save you time. Just make sure it’s fully thawed and drained to avoid excess moisture.
What if I don’t have fresh dill?
Dried dill can be used as a substitute, but fresh dill provides a much brighter flavor. If you don’t have it, consider fresh parsley or chives as alternatives for a fresh herbal touch.
Can I make this salad vegan?
To create a vegan version, swap the shrimp for a plant-based seafood alternative or chickpeas, and replace the mayo with vegan mayo. The avocado will keep everything deliciously creamy.
Is this Shrimp Salad with Avocado Recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.
How long can I keep the salad before it spoils?
For the best taste and safety, consume within two days when stored properly in the fridge. Adding avocado just before serving helps maintain freshness longer.
Final Thoughts
This Shrimp Salad with Avocado Recipe is truly a treasure to have in your culinary repertoire. Its fresh, zesty flavors combined with creamy textures make it an absolute crowd-pleaser. I hope you enjoy making it as much as I do and share it with your loved ones – it’s one of those dishes that never fails to brighten a day or a table!
Print
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
Description
A refreshing and creamy shrimp salad featuring a zesty dill dressing and creamy avocado, perfect for a light lunch or a tasty appetizer.
Ingredients
Shrimp Salad
- 16 ounces small shrimp (thawed and drained well)
- ½ cup chopped red onion
- ¼ cup chopped celery
- 1 avocado (pitted and diced)
Dressing
- ½ cup mayo
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 3 tablespoons minced fresh dill
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, combine the mayo, Dijon mustard, white wine vinegar, and minced fresh dill. Stir thoroughly until the mixture is smooth and well blended. Set aside to allow flavors to meld.
- Mix the salad: In a medium bowl, combine the thawed and drained shrimp with the chopped celery and red onion. Pour in the prepared dressing and stir gently to coat all the ingredients evenly. Season with salt and pepper to taste.
- Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to blend and the salad to chill.
- Add avocado before serving: Just before serving, dice the avocado and gently fold it into the chilled shrimp salad to preserve its creamy texture and fresh flavor.
Notes
- Use thawed and well-drained shrimp to avoid excess water in the salad.
- Adjust the amount of dill to your taste preference for a stronger or milder herb flavor.
- For a lighter option, substitute mayo with Greek yogurt.
- Serve chilled for best taste and texture.
- Can be served on a bed of lettuce or with crackers for variation.
