Avocado Shrimp Salad Recipe
This cold shrimp salad is just what you need for those warm summer days! It's made with tasty boiled shrimp, creamy avocado, fresh dill, green onions, and crunchy celery.
For this Avocado Shrimp Salad, all you need is shrimp, avocado, cucumber, dill, chives, salt, pepper, and a squeeze of lemon. It's super simple and delicious!
Equipment
- Large pot for boiling shrimp
- Cutting Board
- Knife
- Spoon for mixing
Ingredients
- 1 pound Shrimp about 450 grams, boiled and peeled
- 2 ripe Avocados diced
- 1 Cucumber diced
- Fresh dill chopped
- Chives chopped
- Salt
- Pepper
- Lemon for squeezing
Instructions
- Start by boiling the shrimp until they're cooked through, then peel them.
- In a large mixing bowl, combine the boiled shrimp, diced avocado, diced cucumber, chopped fresh dill, and chopped chives.
- Season the mixture with salt and pepper to taste.
- Squeeze some lemon juice over the salad for extra flavor, if desired.
- Gently toss everything together until well combined.
- Serve the avocado shrimp salad chilled and enjoy!
Notes
- Leftovers should not be kept for more than 8 hours due to shrimp toughening from lime juice acidity and avocado browning.
- Store leftovers in an airtight container in the fridge.
- Freezing is not recommended as raw ingredients don't freeze well.
- Mix all ingredients except shrimp and avocado up to 1 day ahead, adding shrimp and avocado just before serving.