Shrimp Avocado Salad

Ingredients

• 45 ml (3 Tbsp.)sour cream
• 30 ml (2 Tbsp.)mayonnaise
• 45 ml (3 Tbsp.)extra-virgin olive oil
• 15 ml (1 Tbsp.)fresh lemon juice
• 30 ml (2 Tbsp.)minced fresh coriander
• 15 ml (1 Tbsp.)minced fresh dill
• 1 clovegarlic, minced
• 1.25 ml (1/4 tsp.)dry mustard
• 1.25 ml (1/4 tsp.), plus more to tastekosher salt
• to tasteblack pepper
• 454 g (1 lb.)large cooked shrimp, peeled and deveined
• 2 hearts, chopped (about 1.9–2.4 litres / 8–10 cups)romaine lettuce
• 2mini/Persian cucumbers, thinly sliced
• 150 g (1 cup)cherry or grape tomatoes, halved
• 1ripe avocado, diced
• 75 g (1/2 cup)red onion, thinly sliced
• 15–30 ml (1–2 Tbsp.)water, to thin the dressing

Instructions

1. 1

   Mix the dressing

   Whisk together the sour cream, mayonnaise, olive oil, lemon juice, coriander, dill, garlic, dry mustard, salt and pepper. The dressing will be thick; whisk in 15–30 ml (1–2 Tbsp.) water to thin it, then taste and adjust the salt and pepper.

2. 2

   Assemble the salad

   Arrange the shrimp, romaine, cucumbers, tomatoes, avocado and red onion on a platter, or toss them together in a salad bowl. Chop the shrimp into bite-sized pieces if you prefer. Spoon some dressing over the salad and serve the rest alongside; serve immediately.

What is shrimp avocado salad?

This is a composed salad of cooked shrimp, crisp vegetables and ripe avocado, brought together with a creamy herb dressing. It draws on the American tradition of hearty main-course salads, where seafood and fresh produce make a meal rather than a side.

Here, cucumber and romaine keep each bite fresh and crunchy, while tomatoes add juiciness and avocado gives the salad a soft, rich contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 244 calories, 18g protein, 12g carbs, 16g fat.

The shrimp supplies much of the protein, while the vegetables and avocado contribute most of the carbohydrates. Olive oil, mayonnaise, sour cream and avocado provide much of the fat. To balance the plate, serve the salad with a wholegrain side such as bread or a small portion of grains.

Why the dressing works

Creamy base: Sour cream and mayonnaise make a thick dressing that clings to the leaves and shrimp.

Fresh herbs: Coriander and dill lend a bright, aromatic flavour, while lemon juice cuts through the richness. Add the water gradually so the dressing loosens without becoming watery.

Choosing the shrimp

Cooked shrimp: Using peeled, deveined shrimp keeps preparation quick and means the seafood is ready to add straight to the salad. If it is wet from thawing, drain it well so it does not dilute the dressing.

Bite-sized pieces: The shrimp can be left whole for a more substantial presentation or chopped to make it easier to eat with the vegetables.

Keep the textures crisp

Dry leaves: Wash and dry the romaine before assembling so the dressing stays creamy rather than sliding off wet leaves.

Ripe avocado: Choose an avocado that yields gently when pressed, then dice it shortly before serving to keep the pieces neat and soft.

Assemble just before serving

Layer or toss: Arrange the ingredients on a platter for a more polished presentation, or toss them in a bowl for an even coating. Either way, add only some of the dressing at first and offer the rest at the table.

Serve promptly: The lettuce is at its crispest and the avocado holds its shape best when the salad is freshly assembled.

What to serve alongside

For a fuller meal, serve the salad with crusty bread, toast or boiled new potatoes. A simple soup or a light grain side can also sit well alongside the cool vegetables and creamy dressing.

Recipe notes & tips

• Whisk in the water a little at a time until the dressing is pourable but still coats a spoon.
• Drain thawed shrimp thoroughly before adding them to the salad.
• Slice the cucumber thinly so it is easy to eat with the shrimp and leaves.
• Keep some dressing aside and let everyone add more to taste.
• Dice the avocado close to serving time to help it keep its shape.

Variations

• Add chilli: Whisk a little minced fresh chilli into the dressing for gentle heat.
• Use lime: Swap the lemon juice for fresh lime juice for a sharper citrus note.
• Add sweetcorn: Scatter drained sweetcorn through the salad for extra sweetness.
• Include radishes: Thinly slice radishes and add them for another crisp, peppery element.
• Make it dairy-free: Use a dairy-free sour cream alternative in the dressing.

Common mistakes to avoid

• Wet lettuce: Excess water dilutes the dressing; dry the romaine thoroughly after washing.
• Watery shrimp: Liquid from thawed shrimp can pool in the bowl; drain them well before assembling.
• Too much water: Adding all the thinning water at once can make the dressing runny; whisk it in gradually.
• Early assembly: The leaves can soften and the avocado can lose its neat shape; assemble shortly before serving.
• Overdressing: Too much dressing can mask the fresh ingredients; start with a little and serve the rest on the side.

How to store

Store leftover salad and dressing separately in airtight containers in the fridge and eat within 1 day; dressed lettuce and avocado soften quickly. This salad is best served cold, so toss leftovers gently rather than reheating them.

Frequently asked questions