Shrimp And Avocado Salad
A fresh, vibrant shrimp and avocado salad featuring tangy vinaigrette with herbs, perfect for a light lunch or elegant appetizer. The combination of succulent shrimp, creamy avocados, and crisp vegetables makes it a versatile dish that appeals to seafood lovers and health-conscious diners alike.
Ingredients
- 1 c. wine vinegar ⓘ
- 1/3 c. water ⓘ
- 1/2 c. lemon juice ⓘ
- 1 c. salad oil ⓘ
- 1/4 c. chopped parsley ⓘ
- 2 cloves garlic ⓘ
- 1 Tbsp. salt ⓘ
- 1/4 tsp. freshly ground black pepper ⓘ
- 1 Tbsp. sugar
- 1 tsp. dry mustard ⓘ
- 1 tsp. thyme ⓘ
- 1 tsp. oregano ⓘ
- 2 lb. large shrimp ⓘ
- 3 small onions ⓘ
- 1/3 c. chopped green pepper ⓘ
- 2 ripe avocados ⓘ
Instructions
- Prepare the vinaigrette by mixing wine vinegar, water, lemon juice, salad oil, chopped parsley, crushed garlic, salt, black pepper, sugar, dry mustard, crushed thyme, and crushed oregano.
- Cook, peel, and devein the shrimp.
- Slice the small onions and chop the green pepper.
- Peel and slice the avocados.
- Combine cooked shrimp, sliced onions, chopped green pepper, and sliced avocados in a bowl.
- Pour the vinaigrette over the mixture and toss gently to coat.
- Chill for 20 minutes before serving.
Tips & Substitutions
For a creamier texture, consider adding Greek yogurt to the vinaigrette. If you're out of wine vinegar, lemon or lime juice can work as a substitute. Fresh herbs like dill or cilantro can also enhance the flavor. Make sure to use ripe avocados for the best taste and texture in this salad. To save time, pre-cooked shrimp can be used, just ensure they're thawed and well-drained.
Serving Suggestions
Serve this shrimp and avocado salad chilled on a bed of mixed greens for a refreshing meal. It pairs beautifully with Grilled Tuna Steaks or can be served alongside Mediterranean recipes for a full spread. For a light lunch, add some crusty bread or Greek Crackers on the side. This dish can also be served as an appetizer for gatherings.
Storage & Reheating
Leftover shrimp and avocado salad can be stored in an airtight container in the refrigerator for up to 2 days. To prevent the avocados from browning, drizzle a little lemon juice over them before storing. However, it's best to consume it fresh, as the avocados may lose their texture over time. Avoid reheating as this dish is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Avocado Salad contains roughly 659 calories, with 41g protein, 66g carbohydrates, and 27g fat. It is an excellent source of iron (85% of the Daily Value), protein (83% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
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, frozen shrimp can be used! Just make sure to fully thaw and drain them before cooking. This can save time and make preparation easier. If using pre-cooked frozen shrimp, simply skip the cooking step and add them straight to the salad.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a dash of hot sauce into the vinaigrette. You can also sprinkle red pepper flakes over the salad just before serving for an extra kick. Adjust the spice level to your personal preference for the best results.
What can I substitute for the avocados?
If you're looking for a substitute for avocados, consider using diced mango or even cooked and chilled asparagus for a unique twist. Both options will add a different flavor and texture while still keeping the salad fresh and vibrant. However, keep in mind that avocados provide creaminess that might be hard to replicate.
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).