Looking for a light and refreshing dish? Shrimp Salad with Avocado is a perfect choice! This salad combines succulent shrimp with creamy avocado and tart grapefruit, creating a delicious meal full of flavor. It’s easy to make and perfect for lunch or dinner.
Why Make This Recipe
This Shrimp Salad is not only delightful to eat but also packed with nutrients. Shrimp is a great source of protein, while avocado offers healthy fats. The addition of salad greens and grapefruit provides fiber and vitamins. Plus, it’s quick to prepare, making it an ideal dish for busy days.
How to Make Shrimp Salad with Avocado
Creating this delicious salad is simple! Follow these steps to enjoy a fresh and tasty meal.
Ingredients:
- 1 tablespoon olive oil
- 1 pound medium shrimp, peeled and deveined
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 8 to 10 cups salad greens (Spring Mix is recommended)
- 1 avocado, sliced or diced
- 1 grapefruit, peeled and sectioned (canned or jarred grapefruit sections can also be used, drained)
- 1 clove garlic, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 3 tablespoons extra virgin olive oil
Directions:
- Heat olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Transfer the shrimp to the skillet and cook for about 2 minutes per side until they turn opaque and pink.
- Remove the shrimp from the pan and let them cool for a few minutes.
- In a large salad bowl, toss the cooked shrimp with salad greens.
- Add the avocado slices and grapefruit sections to the salad. Set aside.
- For the dressing, mix the minced garlic, lemon juice, Dijon mustard (if using), lemon zest, salt, black pepper, and extra virgin olive oil in a small bowl. Whisk until combined.
How to Serve Shrimp Salad with Avocado
Serve the salad in bowls or on plates. Drizzle the dressing over the top and enjoy right away. This salad pairs well with some crusty bread or a light soup for a complete meal.
How to Store Shrimp Salad with Avocado
To store leftovers, keep the salad in an airtight container in the refrigerator. It’s best to store the dressing separately if you plan to keep it for more than a day to ensure freshness.
Tips to Make Shrimp Salad with Avocado
- For extra flavor, consider adding ingredients like cherry tomatoes or cucumber.
- Make sure the shrimp are not overcooked; they should be just pink and opaque.
- Use ripe avocados for the best texture and flavor.
Variation
Feel free to customize this salad with your favorite ingredients. You can add nuts for crunch, switch the grapefruit for orange, or even include some feta cheese for creaminess.
FAQs
Can I use frozen shrimp for this salad?
Yes, frozen shrimp work well. Just be sure to thaw them completely before cooking.
Is there a substitute for grapefruit?
Yes, you can substitute grapefruit with orange or even tangerine for a sweeter taste.
How long does this salad last in the fridge?
The salad is best eaten fresh, but it can last in the fridge for up to two days. Just remember to keep the dressing separate from the salad for best results.
Enjoy your refreshing Shrimp Salad with Avocado!
Shrimp Salad with Avocado
Ingredients
For the salad
- 1 tablespoon olive oil For cooking the shrimp
- 1 pound medium shrimp, peeled and deveined Fresh or thawed frozen shrimp
- ¼ teaspoon salt To season shrimp
- ⅛ teaspoon fresh ground black pepper To season shrimp
- 8 to 10 cups salad greens (Spring Mix recommended) Base for the salad
- 1 number avocado, sliced or diced Use ripe avocados for best flavor
- 1 number grapefruit, peeled and sectioned Canned or jarred grapefruit sections can be used
For the dressing
- 1 clove garlic, finely minced For flavor
- 1 tablespoon fresh lemon juice Adds acidity
- 1 teaspoon Dijon mustard (optional) For extra flavor
- ½ teaspoon lemon zest Enhances lemon flavor
- ½ teaspoon salt To taste
- ¼ teaspoon fresh ground black pepper To taste
- 3 tablespoons extra virgin olive oil Base for the dressing
Instructions
Cooking the Shrimp
- Heat olive oil in a large skillet over medium-high heat.
- Season the shrimp with salt and pepper.
- Transfer the shrimp to the skillet and cook for about 2 minutes per side until they turn opaque and pink.
- Remove the shrimp from the pan and let them cool for a few minutes.
Assembling the Salad
- In a large salad bowl, toss the cooked shrimp with salad greens.
- Add the avocado slices and grapefruit sections to the salad. Set aside.
Making the Dressing
- In a small bowl, mix the minced garlic, lemon juice, Dijon mustard (if using), lemon zest, salt, black pepper, and extra virgin olive oil.
- Whisk until combined.
Serving the Salad
- Serve the salad in bowls or on plates and drizzle the dressing over the top.
- Enjoy right away, pairing it with some crusty bread or a light soup for a complete meal.
