Houma Luncheon Salad
A fresh, flavorful luncheon salad featuring creamy avocados, succulent shrimp, cherry tomatoes, and a zesty herb dressing, perfect for light, elegant meals or entertaining.
Ingredients
Instructions
- Combine sliced mushrooms, cooked shrimp, crushed tarragon leaves, garlic powder, and Italian or herb dressing. Chill for 1 hour.
- Arrange loose leaf lettuce on individual salad plates.
- Peel, halve, and pit the avocados.
- Place a half avocado on each plate and fill with the chilled salad mixture.
- Garnish each salad with cherry tomatoes.
Tips & Substitutions
For added flavor, consider substituting the Italian dressing with a homemade vinaigrette or using a citrus-infused dressing. If you prefer a more substantial salad, add some cooked quinoa or wild rice. Ensure the avocados are ripe but not overly soft to maintain their shape on the plate. If you're short on time, pre-cooked shrimp can save you preparation time.
Serving Suggestions
This salad pairs beautifully with crusty bread or a light soup, making it perfect for a summer luncheon. For an elevated experience, serve alongside a chilled white wine or sparkling water with lemon. Consider complementing it with a side of Hot Crabcake Dip for a delightful seafood-themed meal. Garnish with fresh herbs for an extra pop of flavor.
Storage & Reheating
Store any leftover salad mixture in an airtight container in the refrigerator for up to 2 days. However, it is best to keep the avocado halves separate to prevent browning. If you're concerned about the avocados turning brown, you can brush them with lemon juice before storing. Reheat the shrimp mixture gently on the stovetop if necessary.
Nutrition & Diet Analysis (per serving)
Each serving of Houma Luncheon Salad contains roughly 234 calories, with 15g protein, 26g carbohydrates, and 10g fat. It is an excellent source of protein (29% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of potassium and iron. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp; just ensure they are thawed and drained well before mixing into the salad. For the best texture, sauté the shrimp briefly to warm them up and enhance their flavor. If using pre-cooked frozen shrimp, simply thaw and incorporate them directly into the salad mixture.
How can I make this recipe vegetarian?
To adapt this recipe for a vegetarian option, simply omit the shrimp and consider adding more vegetables such as diced bell peppers or cucumber for crunch. You could also use chickpeas or white beans as a protein substitute. The dressing and tarragon will still provide great flavor to the salad.
What can I substitute for avocados?
If avocados are not available, you can use sliced cucumbers or even halved hard-boiled eggs as a base for the salad mixture. While the texture will differ, these alternatives will still offer a fresh and satisfying component to the dish. Just ensure the dressing complements the substitute you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).