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Shrimp Avocado Salad Recipe

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3.9 from 12 reviews

A refreshing and creamy Shrimp Avocado Salad featuring juicy shrimp, ripe avocados, crisp cucumbers, bell peppers, and grape tomatoes tossed in a tangy yogurt-based dressing. This easy, no-cook salad is perfect for quick lunches or light dinners, offering a healthy balance of protein and fresh veggies with a zesty, flavorful twist.

Ingredients

Dressing

  • 3/4 cup regular or Greek plain yogurt (2+% fat)
  • 2 tsp white or white wine vinegar
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Salad

  • 1 lb cooked frozen shrimp (thawed & drained)
  • 1 pint grape tomatoes (cut in halves)
  • 1 lb long English cucumber (chopped)
  • 2 large bell peppers (chopped)
  • 3 medium avocados (chopped)
  • 1/2 cup cilantro (finely chopped)

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the yogurt, white or white wine vinegar, garlic powder, salt, and ground black pepper until smooth and well combined. Set aside to allow the flavors to meld.
  2. Combine salad ingredients: In a large salad bowl, add the thawed and drained shrimp, halved grape tomatoes, chopped English cucumber, chopped bell peppers, chopped avocados, and finely chopped cilantro.
  3. Toss the salad: Pour the prepared yogurt dressing over the salad ingredients and gently mix to combine without mashing the avocados. Serve the salad chilled for a refreshing meal.

Notes

  • Use Greek yogurt for a thicker and creamier dressing if preferred.
  • Adjust salt and pepper in the dressing according to taste.
  • For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.
  • Make sure shrimp is fully thawed and drained to avoid excess water in the salad.
  • This salad is best served immediately but can be refrigerated for up to 1 day; however, avocado may brown over time.

Find it online: https://cookedbysarah.com/shrimp-avocado-salad-recipe/