Avocado and shrimp salad
This Avocado and Shrimp Salad features creamy avocados, tender shrimp, and a zesty citrus dressing. It's a light, nutritious dish that combines fresh ingredients with a tangy kick.
Cook time 0 min
Prep time 15 min
Ingredients:
2 tbsp mayonnaise2 tbsp orange zest
1/3 cup orange juice
2 avocados
8 oz shrimps
1/3 cup chives
This Avocado and Shrimp Salad is a delightful combination of creamy avocados, succulent shrimp, and tangy citrus. It's a perfect light meal that is not only delicious but also packed with nutrients. Whether you're hosting a dinner party or simply want to enjoy a healthy dish, this salad will surely impress.
Instructions:
- In a small bowl, combine the mayonnaise, orange zest, and orange juice. Mix well until smooth and creamy. Set aside.
- If the shrimp are not already cooked, bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Drain and set aside to cool.
- While the shrimp cool, cut the avocados in half and remove the pits. Use a large spoon to scoop the avocado flesh out of the skins, then cut it into bite-sized pieces.
- Finely chop the chives and set aside.
- In a large bowl, combine the avocado pieces, cooked shrimp, and chopped chives. Stir gently to mix.
- Pour the prepared dressing over the avocado and shrimp mixture. Toss gently to coat all the ingredients evenly with the dressing.
- Divide the salad into serving bowls or plates. Serve immediately for the best flavor and texture.
Enjoy your refreshing Avocado and Shrimp Salad as a standalone dish or as a complement to your main course. Its vibrant flavors and satisfying textures are sure to make it a favorite in your household. Don't forget to experiment with additional seasonings or ingredients to make it your own!
Avocado and shrimp salad FAQ:
Cook the shrimp in boiling water for 2-3 minutes until they turn pink and are cooked through. Time may vary slightly depending on the size of the shrimp.
Yes, you can substitute mayonnaise with Greek yogurt or a vegan mayo for a lighter or dairy-free alternative.
Store any leftovers in an airtight container in the refrigerator for up to 1 day. To prevent browning, try to keep the avocados covered with the dressing.
Cut the avocados in half, remove the pits, scoop out the flesh with a spoon, and then cut it into bite-sized pieces. This helps maintain their creamy texture.
Use fresh or pre-cooked shrimp, preferably large shrimp for a nicer presentation. Frozen shrimp can also be used; just ensure they are properly thawed before cooking.
Tips:
- Use ripe avocados: Ensure that the avocados are ripe but still firm to the touch. This will provide the best creamy texture without becoming mushy.
- Cook the shrimp properly: Boil the shrimp until they are pink and opaque throughout, usually about 2-3 minutes, to avoid overcooking which can make them rubbery.
- Chill before serving: For a refreshing salad, refrigerate for at least 30 minutes before serving. This will allow the flavors to meld together.
- Adjust seasoning to taste: Feel free to add salt, pepper, or even red pepper flakes for some heat. Customize the seasoning to match your personal preference.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 10g
Carbohydrates 11g
Fiber 7g
Sugar 2.25g
Fat 18g
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