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.
