Description
This Shrimp Avocado Salad is a creamy, refreshing dish perfect for any occasion. Featuring tender poached shrimp, ripe avocado, crisp celery, and a tangy lemon dill dressing, it combines vibrant flavors and textures for a light yet satisfying meal. Enhanced with fresh herbs and a hint of sriracha for subtle heat, this salad is easy to prepare and ideal for lunch or a healthy dinner.
Ingredients
Scale
Main Ingredients
- 1 pound shrimp (raw, for poaching)
- 2 medium ripe avocados
- 2 stalks celery, diced
- 1 small red onion, finely chopped
- 2 large hard-boiled eggs, chopped
Dressing Ingredients
- 1/2 cup mayonnaise or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill (or substitute parsley or tarragon), finely chopped
- 1 teaspoon Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon sriracha (adjust to taste)
- 1/4 cup fresh herbs (cilantro, parsley, or basil), chopped
Instructions
- Poach the shrimp: Bring a pot of salted water to a gentle simmer. Add the raw shrimp carefully and poach them for 2-3 minutes until they turn pink and opaque. Avoid overcooking to keep them tender.
- Cool the shrimp: Immediately transfer the poached shrimp to a bowl of ice water. Let them chill for a few minutes to stop the cooking process. Drain and pat the shrimp dry with paper towels.
- Prepare the dressing: In a medium bowl, whisk together the mayonnaise (or Greek yogurt), fresh lemon juice, Dijon mustard (if using), chopped dill, salt, and black pepper until smooth and creamy.
- Combine the salad: In a large mixing bowl, gently toss the cooled shrimp, diced avocado, celery, red onion, and chopped hard-boiled eggs with the prepared dressing until all ingredients are evenly coated.
- Add fresh herbs and spice: Stir in the fresh chopped herbs and sriracha to add brightness and a subtle kick of heat. Adjust seasoning as needed.
- Chill before serving: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and serve chilled for best taste.
Notes
- Use ripe but firm avocados to prevent the salad from becoming too mushy.
- Sriracha can be omitted or replaced with any other hot sauce according to your spice preference.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Make sure to chill the shrimp quickly in ice water to maintain their juicy texture.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
