Description
A vibrant summer salad blending tender shrimp, ripe avocado, crisp vegetables, and zesty lemon-dill dressing. Perfect for picnics, family dinners, or quick lunches, this dish offers a refreshing balance of creamy, tangy, and herbaceous notes with a touch of coastal flair.
Ingredients
12 large raw shrimp, peeled and deveined
2 ripe avocados, halved and pitted
1 cup finely chopped red onion
1 cup diced cherry tomatoes
1 cup shredded carrot
1/2 English cucumber, chopped
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1 tablespoon fresh dill, finely chopped
1 clove garlic, minced
Salt to taste
Pepper to taste
Optional: 2 hard-boiled eggs, peeled and chopped
Optional: 1 jalapeño pepper, thinly sliced
Instructions
Poach shrimp in salted water for 2-3 minutes until pink and opaque
Chill shrimp in ice water, then drain
In a large bowl, combine chopped avocado, red onion, cherry tomatoes, carrot, cucumber, and optional jalapeño
In a separate bowl, whisk olive oil, lemon juice, honey, dill, garlic, salt, and pepper to create dressing
Pour dressing over salad and gently fold ingredients until well combined
Toss in poached shrimp and optional hard-boiled eggs
Chill for 30 minutes before serving for full flavor integration
Notes
Use mixed greens instead of vegetables for a lighter version
Add grilled chicken for extra protein
Store leftovers in airtight containers in refrigeration up to 2 days
For best texture, avoid over-mixing after adding avocado
Serve with sliced pita or crusty bread