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Creamy Avocado Shrimp Salad – Easy and Tasty

creamy-avocado-shrimp-salad

Ingredients

For the SaladĀ šŸ„—
1 lb (450g) shrimp, peeled and deveinedĀ šŸ¤
2 ripe avocados, dicedĀ šŸ„‘
1 bunch asparagus, trimmed and cut into pieces
1/4 cup red onion, dicedĀ šŸ§…
2 tbsp fresh parsley, chopped 🌿
Salt and black pepper to taste
For the Creamy Lemon Herb DressingĀ šŸ‹
1/2 cup Greek yogurt
2 tbsp mayonnaise
Juice of 1 lemonĀ šŸ‹
1 garlic clove, mincedĀ šŸ§„
1 tbsp olive oil
1 tbsp fresh parsley, chopped
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions

1. Cook the Shrimp

Bring a skillet to medium heat with a drizzle of olive oil. Cook shrimp for 2–3 minutes per side until pink and fully cooked. Set aside to cool slightly.

2. Prepare the Asparagus

Blanch asparagus pieces in boiling water for 2 minutes, then transfer immediately to ice water to keep them bright green and crisp.

3. Make the Dressing

In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, olive oil, parsley, Dijon mustard, salt, and pepper until smooth and creamy.

4. Assemble the Salad

In a large bowl, combine shrimp, avocado, asparagus, red onion, and parsley.

Pour the dressing over the salad and gently toss until evenly coated.

5. Serve

Serve chilled or slightly cool with extra parsley and a squeeze of fresh lemon on top.

Notes

1. Cook the Shrimp

Bring a skillet to medium heat with a drizzle of olive oil. Cook shrimp for 2–3 minutes per side until pink and fully cooked. Set aside to cool slightly.

2. Prepare the Asparagus

Blanch asparagus pieces in boiling water for 2 minutes, then transfer immediately to ice water to keep them bright green and crisp.

3. Make the Dressing

In a bowl, whisk together Greek yogurt, mayonnaise, lemon juice, garlic, olive oil, parsley, Dijon mustard, salt, and pepper until smooth and creamy.

4. Assemble the Salad

In a large bowl, combine shrimp, avocado, asparagus, red onion, and parsley.

Pour the dressing over the salad and gently toss until evenly coated.

5. Serve

Serve chilled or slightly cool with extra parsley and a squeeze of fresh lemon on top.