This light and tasty Shrimp Salad with Avocado comes together quickly and will quickly become one of your go-to summer salad recipes.
It’s May and the sun is going to shine this weekend. That means it’s time for all of the spring things. Yard work, spring cleaning and spring salads for dinner on the deck.
So to celebrate we are having Shrimp Salad and Avocado for dinner. When I think of spring and summer food, I think of light and tasty salads and this fits the bill perfectly.
What makes this Shrimp Salad with Avocado so delicious?
A great salad starts with the best ingredients especially when the list is short. For starters, fresh dill is a must, dried will work in a pinch, but when you love dill as much as I do. Fresh is best.
And avocado makes most things better, especially this salad. Make sure to grab one that is ripe but a little firmer so it holds its shape in the salad. Save the soft ones for some guacamole.
What kind of shrimp do I use in this shrimp salad recipe?
You aren’t going to believe your luck when I tell you I used frozen shrimp from Costco to make this recipe! I bought a two-pound bag of the 50-70 size (cooked, peeled, and tail off)shrimp, thawed half of it and boom, most of the work is done. Want to feed a bigger group? Simply thaw the whole bag, double the recipe and you have shrimp salad for 8 ready to go in no time.
So good-bye heavy comfort foods of the winter. Hello, tasty shrimp salads of summer, (which are properly enjoyed dining al fresco on the patio with a glass of Rosé, if you must know).
You can never have too many summer salads for dinner on the deck. Here are more of our favorites:
Easy Orzo and Chickpea Salad- Garnish with Lemon®
Summer Italian Spaghetti – Reluctant Entertainer
Grilled Chicken Caesar Salad– Garnish with Lemon®
Summer Cobb Salad– A Spicy Perspective
Grilled Italian Bread Salad- Garnish with Lemon®
- Place mayo, mustard, vinegar and dill in a small bowl. Stir well to combine and set aside.
- Place the shrimp, celery, and red onion in a medium bowl. Add the dressing and stir to combine. Season to taste with salt and pepper..
- Cover and chill until serving.
- When ready to serve, dice avocado and add to salad.
Serving Size:6 ounces
Amount Per Serving: Calories: 395 Total Fat: 28g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 251mg Sodium: 1368mg Carbohydrates: 8g Fiber: 3g Sugar: 2g Protein: 27g