Description
This Shrimp Avocado Salad is a creamy and refreshing dish perfect for any occasion. Featuring tender poached shrimp, ripe avocado, crisp celery, and a tangy homemade dressing enriched with fresh herbs and a hint of sriracha, this salad offers a delightful balance of flavors and textures. Ideal for a light lunch, picnic, or elegant appetizer, it comes together quickly and can be chilled ahead of time for convenience.
Ingredients
Scale
Seafood
- 1 pound Shrimp (raw, peeled and deveined)
Produce
- 2 medium Avocado (ripe, diced)
- 2 stalks Celery (chopped)
- 1 small Red Onion (finely chopped)
- 1/4 cup Fresh Herbs (cilantro, parsley, or basil, chopped)
- 2 large Hard-boiled Eggs (chopped)
Dressing
- 1/2 cup Mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Dill (fresh, or substitute parsley/tarragon)
- 1 teaspoon Dijon Mustard (optional)
- 1 tablespoon Sriracha (to taste)
- Salt (to taste)
- Black Pepper (to taste)
Instructions
- Prepare the Shrimp: In a pot of simmering salted water, carefully add the raw shrimp and poach for 2-3 minutes until they turn pink and opaque. Immediately transfer them to an ice water bath to cool, then drain and pat dry with paper towels.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, fresh dill, salt, and black pepper until the dressing is smooth and well combined.
- Combine Ingredients: In a large mixing bowl, gently toss the poached shrimp, diced avocado, chopped celery, red onion, and freshly chopped herbs with the prepared dressing to evenly coat all ingredients.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
- Serve: Just before serving, gently fold in the chopped hard-boiled eggs for an added creamy texture and protein boost.
Notes
- Use fresh, ripe avocados for the best texture and flavor.
- Poaching shrimp carefully avoids overcooking, keeping them tender and juicy.
- Mayonnaise can be substituted with Greek yogurt for a healthier, lower-fat alternative.
- Adjust sriracha quantity to control the spice level.
- This salad can be prepared a few hours in advance and stored in the refrigerator.
- Serve on its own, with salad greens, or as a filling for sandwiches or wraps.
