Shrimp and Avocado Salad with Creamy Lime Dressing
A fresh take on the classic shrimp cocktail, this Shrimp and Avocado Salad combines tender shrimp, ripe avocados and a creamy yogurt-lime dressing. Light, refreshing and ready in just minutes, it’s the perfect summer lunch, starter or light dinner
A fresh take on the classic shrimp cocktail, this Shrimp and Avocado Salad combines tender shrimp, ripe avocados and a creamy yogurt-lime dressing. Light, refreshing and ready in just minutes, it's the perfect summer lunch, starter or light dinner
Info
Prep Time:
10mCook Time:
2mDifficulty Level:
Ingredients
For the salad- 500 g peeled shrimp, deveined
- 3 ripe avocados
- 2 tbsp finely chopped red onion
- 2 spring onions, finely chopped
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- Salt
- 2 tbsp plain Greek yogurt
- 1 tbsp mayonnaise
- 1 tbsp extra virgin olive oil
- 1 tbsp freshly grated ginger
- Juice of 2 limes, plus a little finely grated zest
- 1 tsp sweet paprika
Directions
If necessary, remove the digestive tract from the peeled shrimp.
Bring a pot of salted water to the boil. Add the shrimp and blanch for 2 minutes. Drain well and leave to cool completely.
Peel and pit the avocados, then cut them into large bite-sized pieces. Toss them immediately with a little lime juice to prevent browning.
Transfer the avocado to a large serving bowl and add the cooled shrimp, red onion and spring onions.
In a separate bowl, whisk together the yogurt, mayonnaise, olive oil, grated ginger, lime juice and zest, and sweet paprika until smooth.
Pour the dressing over the salad and gently toss until everything is evenly coated.
Just before serving, sprinkle over the chopped parsley and dill. Serve chilled as a light summer meal or refreshing appetizer.
Recipe Tips
For the best texture, use avocados that are ripe but still firm. If preparing ahead, mix the dressing separately and combine it with the salad just before serving to keep the avocados fresh and vibrant.
