Description
This Shrimp Avocado Salad is a fresh and vibrant dish that is perfect for every occasion, bursting with flavor and creaminess.
Ingredients
Scale
- 1 pound Shrimp (poached)
- 2 medium Avocado (ripe)
- 2 stalks Celery
- 1 small Red Onion
- 1/2 cup Mayonnaise (or Greek yogurt)
- 2 tablespoons Lemon Juice (fresh)
- 1 tablespoon Dill (or parsley/tarragon)
- 1 teaspoon Dijon Mustard (optional)
- 2 large Hard-boiled Eggs (chopped)
- 1 tablespoon Sriracha (to taste)
- 1/4 cup Fresh Herbs (cilantro/parsley/basil)
Instructions
- In a pot of simmering salted water, carefully add raw shrimp and poach for 2-3 minutes until pink and opaque.
- Immediately transfer the cooked shrimp to an ice water bath for cooling. Drain and pat dry.
- In a medium bowl, combine mayonnaise, lemon juice, Dijon mustard, dill, salt, and pepper. Whisk until smooth.
- In a large mixing bowl, gently toss the poached shrimp, diced avocado, celery, and red onion with the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 200 mg