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
Scale
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.
