Creamy Shrimp Avocado Salad
This vibrant, high-protein shrimp and avocado salad is the perfect solution for a quick and satisfying lunch. Featuring succulent cooked shrimp, buttery ripe avocados, and a refreshing zesty dressing made with Greek yogurt and fresh herbs, this dish is nutrient-dense and naturally gluten-free. It comes together in just a few minutes, making it an excellent choice for busy workdays when you want a meal that is light yet energizing and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: High Protein Lunch
- Method: No-cook
- Cuisine: Modern Fusion
- Diet: Gluten-Free, High-Protein
Ingredients
1 lb cooked shrimp, peeled and deveined
2 ripe avocados, diced
1/2 cup plain Greek yogurt
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 cup finely chopped red onion
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1/2 cup diced cucumber
Salt and black pepper to taste
Pinch of cayenne or red pepper flakes (optional)
Instructions
In a medium bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, salt, pepper, and optional cayenne.
Add the cooked shrimp, diced avocado, red onion, cucumber, fresh dill, and parsley to the bowl.
Fold the ingredients together gently to combine, being careful not to mash the avocado too much.
Adjust seasoning with extra salt or lemon juice if desired.
Serve immediately or store in the refrigerator for up to 24 hours.
Notes
Use firm-ripe avocados for the best texture. If storing for later, place a piece of plastic wrap directly on the surface of the salad to prevent the avocado from browning. You can serve this on a bed of greens, wrapped in lettuce leaves, or on top of whole-grain crackers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg