Shrimp Avocado Salad Recipe
This Shrimp Avocado Salad is a fresh, flavorful dish that combines tender poached shrimp, crisp vegetables, and a creamy, tangy dressing. Perfect for a light lunch, a side dish, or even as an elegant appetizer, this salad is quick to prepare and bursting with vibrant flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 (as a side) or 2 (as a main) 1x
- Category: Salad
- Cuisine: Modern
Ingredients
Scale
For the Salad
- 8 poached tiger prawns (peeled and deveined)
- ½ cup red bell pepper, diced
- ½ cup celery, diced
- 2 tbsp sliced green onion
- 1 tbsp lemon juice (freshly squeezed)
- ¼ cup parsley, roughly chopped
- Salt & pepper to taste
- 1 tbsp lemon zest
- 2 cloves garlic, finely chopped
- ½ jalapeño, diced (optional for spice)
- ½ onion, diced (red onion preferred for mild sweetness)
- 2 tbsp mint leaves, roughly chopped
For the Dressing
- 3 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
For Poaching Shrimp
- 1 liter water
- 4 lemons, quartered
- 1 bay leaf
- 1 tbsp salt
Instructions
Step 1: Poach the Shrimp
- In a medium saucepan, pour in the water and bring it to a gentle boil. Add the quartered lemons, bay leaf, and salt to flavor the poaching liquid. Reduce heat to medium-low once boiling.
- Add the tiger prawns to the simmering liquid and poach for about 3–4 minutes until they turn pink and opaque. Avoid overcooking.
- Immediately transfer the shrimp to an ice bath (a bowl of ice water) to stop the cooking process. Let them cool for about 2–3 minutes, then pat them dry with paper towels and set aside.
Step 2: Prepare the Vegetables & Herbs
- Dice the red bell pepper and celery into small pieces for crunch. Slice green onions thinly and dice the onion (red onion preferred for mild sweetness). Soak the onion in cold water for a few minutes if you prefer a milder flavor.
- Roughly chop parsley and mint leaves for freshness. Finely dice the jalapeño if you want some heat in your salad. Mince garlic finely so it blends well with other ingredients.
- Zest one lemon using a zester or fine grater and juice it to get about one tablespoon of fresh lemon juice.
Step 3: Make the Dressing
- In a small mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, balsamic vinegar, and Dijon mustard until smooth and creamy. Season with salt and pepper to taste.
- Taste your dressing—adjust seasoning as needed by adding more salt or balancing tanginess with a pinch of sugar if desired.
Step 4: Assemble the Salad
- In a large mixing bowl, combine the poached shrimp with diced red bell pepper, celery, green onion, parsley, mint leaves, garlic, lemon zest, lemon juice, diced onion, and optional jalapeño.
- Drizzle half of the prepared dressing over the mixture and toss gently to coat all ingredients evenly without breaking apart delicate herbs or shrimp.
- Add more dressing if needed but avoid overdressing to maintain balance.
Step 5: Serve & Enjoy
- Transfer the salad to individual plates or a large serving platter for family-style presentation.
- Garnish with extra parsley or mint leaves for added color and freshness.
- Serve immediately while crisp and vibrant.
Notes
Serving Suggestions:
- Pair this salad with crusty bread or crackers for added texture.
- Serve as a side dish alongside grilled meats or seafood for a complete meal.
Tips & Tricks:
- To prevent overcooking shrimp, keep an eye on them while poaching—they should be pink and firm but not rubbery.
- Add dressing gradually to avoid overpowering the fresh flavors of herbs and vegetables.
- For milder onions, soak them in cold water before adding them to the salad.
Storage & Reheating:
Store leftovers in an airtight container in the refrigerator for up to two days. Keep dressing separate if possible to prevent sogginess. This salad is best enjoyed fresh; reheating is not recommended as it may alter the texture of shrimp.
Find it online: https://recipesh.com/shrimp-avocado-salad/