Avocado Shrimp Salad
A refreshing and nutritious salad packed with protein and healthy fats, perfect for warm days and light lunches.
Ingredients
For the shrimp
- 1.5 lbs raw shrimp (de-veined) Use fresh shrimp for the best flavor.
- 1 whole lime Juice and zest will be used.
- 2 sprigs dill weed Fresh dill adds flavor.
- 1 leaf bay leaf Enhances the broth.
- 2 tsp salt Adjust to taste.
- to taste fresh cracked black pepper For seasoning.
- 2 quarts water For boiling the shrimp.
For the salad
- 1 ripe avocado Adds creaminess to the salad.
- 2 tsp lime juice Freshly squeezed.
- 0.5 cup finely chopped celery For crunch.
- 0.33 cup chopped green onion
- 3 Tbsp minced fresh dill weed For added flavor.
- 0.25 cup mayo For creaminess.
Instructions
Preparation
- Clean and de-vein the shrimp.
- Bring water to a boil and add the juice from the lime, half of the squeezed lime, bay leaf, dill weed sprigs, salt, and pepper. Mix well and let it simmer for a few minutes.
- Add the shrimp to the pot and cook until they are just done, about 2-3 minutes. Strain off the water and let the shrimp cool in the strainer until they are easy to handle.
Mixing
- Transfer the shrimp to a mixing bowl. Cut, pit, and peel the avocado, then dice the avocado meat and add it to the bowl.
- Add the diced celery, green onion, and minced dill weed. Sprinkle in the lime juice and a pinch of salt, then gently mix everything together.
- Add the mayo and mix gently until everything is evenly coated.
Serving
- Cool for 30 minutes to an hour and serve. Serve on a bed of greens, in a sandwich, or in lettuce wraps.
Notes
For the best results, use fresh shrimp and avoid overcooking. Consider adding a pinch of cayenne pepper for some heat. Store leftovers in an air-tight container in the refrigerator.