Creamy Shrimp & Avocado Salad

Ingredients

For the salad

• 450 g (1 lb) shrimp, peeled and deveined

• 2 ripe but firm avocados, diced

• 1 medium cucumber, diced

• 3 green onions, thinly sliced

• 2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh parsley

• 1 tablespoon fresh lemon juice

For the creamy dressing

• ½ cup (120 g) mayonnaise

• ¼ cup (60 g) plain Greek yogurt or sour cream

• 1 teaspoon Dijon mustard

• 1 tablespoon lemon juice

• 1 small garlic clove, finely minced

• ¼ teaspoon black pepper

• ¼ teaspoon salt, or to taste

• ½ teaspoon dried dill, optional

Instructions

Step 1: Cook the shrimp

Bring a pot of lightly salted water to a gentle boil. Add the raw shrimp and cook for approximately 2–4 minutes, depending on their size, until opaque and fully cooked. Alternatively, sauté them in a little olive oil.

Transfer the shrimp to a bowl of ice water briefly to stop the cooking, then drain and pat dry. If using precooked shrimp, simply thaw and drain them thoroughly.

Step 2: Prepare the vegetables

Dice the cucumber and avocado. Slice the green onions and chop the fresh dill and parsley. Toss the avocado gently with a tablespoon of lemon juice to help slow browning.

Step 3: Make the creamy dressing

In a large bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, garlic, salt, black pepper, and dried dill until smooth.

Step 4: Combine the salad

Add the cooked, cooled shrimp, cucumber, avocado, green onions, dill, and parsley to the dressing. Fold gently until everything is evenly coated without mashing the avocado.

Step 5: Chill

Cover and refrigerate for 20–30 minutes to allow the flavors to combine. For the freshest texture, add the avocado shortly before serving.

Step 6: Serve

Spoon the salad into serving bowls or clean glass jars. Garnish with extra dill, green onion, or a shrimp on top. Serve cold.

Nutrition Information

Estimated per serving, assuming four servings.

Values vary depending on the size of the avocados and the type and quantity of mayonnaise used.

Nut Information and Allergens

• Nuts: This recipe typically contains no peanuts or tree nuts. Check packaged mayonnaise, mustard, and yogurt labels for allergen and cross-contact warnings.

• Shellfish: Shrimp is a crustacean shellfish allergen.

• Egg: Conventional mayonnaise usually contains egg.

• Milk: Greek yogurt and sour cream contain dairy.

• Mustard: Dijon mustard may be an allergen for some people.

• Possible cross-contact: If serving someone with a food allergy, verify all ingredient labels and use clean utensils and preparation surfaces.

Tips for the Best Results

• Avoid overcooking shrimp: Remove them as soon as they are opaque and cooked through.

• Use firm avocados: Very soft avocados can become mushy when mixed.

• Keep the salad cold: Refrigerate promptly and do not leave it at room temperature for extended periods.

• For extra crunch: Add diced celery or finely chopped bell pepper.

• For a lighter dressing: Replace some mayonnaise with plain Greek yogurt.

• Storage: Keep in an airtight container in the refrigerator and eat within 1–2 days for best quality. Refrigerate within 2 hours, or within 1 hour if the surrounding temperature is above 32°C (90°F).

Frequently Asked Questions

Can I use frozen shrimp? Yes. Thaw it in the refrigerator or under cold running water, then cook if raw or drain well if precooked.

Can I prepare this salad ahead of time? You can prepare the dressing and shrimp in advance. For the best color and texture, dice and add the avocado just before serving.

Can I make it without mayonnaise? Yes. Use Greek yogurt with a little olive oil and extra lemon juice for a tangy alternative.

Can I serve it in jars? Yes. Use clean jars, keep them refrigerated, and transport them in a cooler if serving away from home.

Serving suggestion: Enjoy this creamy shrimp and avocado salad with toasted bread, crackers, lettuce cups, or a fresh green salad.