Chilled Delight: Zesty Shrimp & Avocado Salad (No Mayo)

Indulge in a refreshing twist to your salad routine with this Quick Cold Shrimp & Avocado Salad. Bursting with vibrant colors and flavors, it’s a delightful mix of tender shrimp, creamy avocado, and crisp vegetables, all tossed in a zesty lemon dressing. Perfect for a light lunch or a refreshing dinner, this salad is not only delicious but also a healthy choice that’s sure to satisfy your taste buds.

In our household, this Quick Cold Shrimp & Avocado Salad has become a beloved favorite, especially during the scorching summer months. It all started when my husband, a seafood enthusiast, came across a similar recipe online and insisted we try it. From the first bite, we were hooked! Now, it’s a regular feature on our dining table, whether it’s a casual family meal or when we have guests over. What’s remarkable is how it effortlessly combines simplicity with exquisite flavors, making it a hit every single time. Plus, it’s incredibly versatile – we’ve served it as a light lunch on lazy Sundays and even as a starter for dinner parties, and it never fails to impress. It’s not just a salad; it’s a culinary experience that brings joy to our little family gatherings.

Why This Chilled Shrimp & Avocado Salad Stands Out:

No Mayo: Unlike traditional shrimp salads, this recipe skips the mayo, opting instead for a refreshing lemon dressing, making it lighter and healthier.
Fresh Ingredients: Packed with vibrant and nutritious ingredients like juicy cherry tomatoes, creamy avocado, and crisp cucumbers, each bite bursts with freshness.
Zesty Flavor: The combination of fresh lemon juice, garlic, and parsley creates a tangy and aromatic dressing that elevates the flavors of the salad.
Versatile: Whether you’re looking for a quick lunch, a light dinner, or a crowd-pleasing appetizer, this salad fits the bill, making it perfect for any occasion.

Ingredients:

450 grams (1 pound) cooked shrimp, tails removed and cut into thirds
1 large avocado, peeled and diced or sliced
150 grams (1 cup) cherry tomatoes, cut in half
150 grams (1 cup) thinly sliced cucumbers
75 grams (1/2 cup) red onion, thinly sliced
A few big handfuls of arugula or another tender salad green
60 milliliters (1/4 cup) fresh lemon juice
60 milliliters (1/4 cup) olive oil
2 garlic cloves, grated or finely chopped
15 grams (1/4 cup) fresh parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper

Directions:

Begin by removing the tails from the cooked shrimp and cutting them into thirds. Transfer them to a large bowl or glass tupperware.
In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, and pepper to create the dressing.
Pour about 3 tablespoons of the dressing over the cooked shrimp and toss to coat. Place the shrimp in the refrigerator to marinate while you prepare the rest of the salad ingredients.
In a large bowl or platter, add a few big handfuls of arugula or your preferred tender salad green.
Top the greens with diced avocado, halved cherry tomatoes, thinly sliced cucumbers, and thinly sliced red onion.
Retrieve the marinated shrimp from the refrigerator and add them on top of the salad, leaving behind any excess marinade.
Toss the salad with the desired amount of dressing and sprinkle with chopped parsley. Adjust seasoning with more salt and pepper if needed.
Serve immediately and enjoy the refreshing flavors of this Quick Cold Shrimp & Avocado Salad!

Notes:

Feel free to customize the salad by adding other favorite ingredients such as diced bell peppers, corn kernels, or shredded carrots.
For a spicy kick, add a pinch of red pepper flakes to the dressing.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to one day.