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Shrimp Avocado Salad

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A creamy and refreshing salad featuring plump shrimp and ripe avocado, perfect for a light meal or potluck.

Ingredients

Scale
  • 1 pound large shrimp, thawed, tails + shells removed
  • 1 tablespoon olive oil (for cooking shrimp)
  • 1 heart romaine lettuce, chopped
  • 2 Persian or mini cucumbers, chopped
  • 1 medium-large avocado, peeled + cubed
  • Salt + pepper, to taste
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1/2 a lemon, juice only (about 2 tbsp)
  • 1/2 teaspoon white wine vinegar
  • 1–2 cloves garlic, minced
  • 1/2 teaspoon honey
  • 1/2 teaspoon cumin
  • 2 tablespoons fresh mint, chopped
  • 1/4 cup fresh dill, chopped
  • 1 tablespoon water (to thin)
  • Salt + pepper, to taste

Instructions

  1. Prep the shrimp by heating a skillet over medium heat, drizzle in olive oil, and cook shrimp for about 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
  2. Chop the romaine, cucumbers, and avocado, squeezing lemon juice on the avocado to prevent browning.
  3. Make the dressing by whisking together Greek yogurt, olive oil, lemon juice, white wine vinegar, garlic, honey, cumin, mint, dill, and water until smooth.
  4. Combine the chopped romaine, cucumbers, and avocado in a bowl, fold in cooled shrimp, and drizzle dressing over the top, being careful not to mush the avocado.
  5. Chill the salad in the fridge for about 10-15 minutes for flavors to meld (optional).

Notes

For added flavor, experiment with spices or additional ingredients like pineapple, jalapeños, or nuts.

Nutrition

Keywords: shrimp, salad, avocado, healthy, quick meal, summer dish, easy recipe

Find it online: https://platefulkitchen.com/shrimp-avocado-salad-creamy-refreshing/