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This shrimp avocado salad has become my go-to meal when I need something bright and satisfying without spending hours in the kitchen. The combination of succulent shrimp, creamy avocado, and tangy lemon dressing creates a restaurant-quality dish that takes mere minutes to assemble.
I first made this salad when unexpected company arrived on a hot summer day. With no time to prepare something elaborate, I tossed together what I had in the fridge. Now it's the most requested dish whenever friends come over for lunch.
Ingredients
For the Dressing
- Fresh lemon juice: Provides the perfect acidity to balance the rich avocado and shrimp
- Lemon zest: Intensifies the citrus flavor without adding more liquid
- Maple syrup: Natural sweetener that adds depth the commercial dressings lack
- Minced garlic: Look for firm bulbs with tight skin for the freshest flavor
- Dijon mustard: Acts as an emulsifier while adding complexity
- Salt and pepper: Always taste and adjust these seasonings to your preference
- Olive oil: Use a good quality extra virgin for best flavor
For the Salad
- Cooked shrimp: Choose wild-caught when possible for better flavor and sustainability
- Ripe avocado: Look for slight give when gently pressed but not soft spots
- Cherry tomatoes: Select firm tomatoes with vibrant color for sweetest flavor
- Red onion: The thin slices add a pleasant bite that balances the creamy elements
- Tender salad greens: A mix of butter lettuce and arugula works beautifully here
Step-by-Step Instructions
- Prepare the dressing:
- Whisk together lemon juice and zest with maple syrup, letting the sweetness dissolve completely before adding garlic and Dijon. The mustard helps emulsify the dressing, so add it before slowly streaming in the olive oil while continuously whisking. Season generously as the greens will dilute the flavor.
- Dress the greens:
- Toss your chosen greens with half the dressing, ensuring every leaf gets a light coating. This creates a flavorful base layer that stands up to the hearty toppings. Arrange on your serving platter, building height in the center for visual appeal.
- Combine main ingredients:
- The magic happens when you mix the shrimp, avocado, tomatoes and red onion with the remaining dressing. Handle gently to keep the avocado from becoming mushy. The acid in the dressing will help prevent the avocado from browning.
- Assemble and chill:
- Arrange the shrimp mixture over the dressed greens, distributing the colorful components evenly. The ten-minute rest in the refrigerator allows flavors to meld together, though you can serve immediately if pressed for time.
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The maple syrup in this dressing is my secret weapon. I discovered it by accident when I ran out of honey and needed a substitute. The subtle complexity it brings pairs beautifully with the lemon, creating a dressing that guests always ask about.
Make-Ahead Options
While this salad is best enjoyed fresh, you can prep components separately up to 24 hours ahead. Store cooked shrimp and prepared dressing in separate containers in the refrigerator. Slice the avocado just before serving to prevent browning. When ready to eat, simply assemble according to the recipe instructions for a fresh-tasting meal without the prep time.
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Serving Suggestions
This versatile salad works beautifully as a light main course or can be served alongside grilled fish or chicken for a more substantial meal. For entertaining, try presenting it on a large platter with lemon wedges and sprigs of fresh herbs for garnish. A chilled crisp white wine like Sauvignon Blanc or Pinot Grigio makes the perfect accompaniment, highlighting the bright flavors of the dish.
Customization Ideas
The beauty of this recipe is how easily it adapts to what you have on hand. Swap the shrimp for poached chicken or grilled halloumi for a different protein option. Add cucumber for extra crunch or avocado for additional creaminess. In summer, fresh corn kernels add sweetness and texture. For heat lovers, a finely diced jalapeño mixed into the dressing transforms the entire flavor profile.
Frequently Asked Questions
- → Can I make this salad ahead of time?
You can prepare most ingredients in advance, but it's best to toss the salad right before serving to preserve freshness and texture.
- → What can I substitute for shrimp?
If you prefer, substitute cooked chicken, tofu, or even grilled fish for the shrimp while keeping the dressing and other ingredients the same.
- → How do I prevent the avocado from browning?
Toss the avocado pieces in some lemon juice as the acidity will help keep them fresh and green for longer.
- → What salad greens work best?
Tender greens like arugula, spinach, or mixed baby greens are ideal for this salad as they complement the other ingredients well.
- → Can I use frozen shrimp?
Yes, thaw and cook frozen shrimp according to package instructions before adding them to the salad.