Description
This Avocado Shrimp Salad is a refreshing and creamy seafood dish made with juicy shrimp, buttery avocado, crisp celery, and a lemony dill dressing. Quick, healthy, and full of flavor, it’s perfect for summer lunches, light dinners, or elegant starters. Keywords: shrimp avocado salad, healthy seafood salad, low-carb shrimp salad, dill lemon shrimp salad, easy avocado recipes, summer salad recipe.
Ingredients
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1 lb cooked shrimp, peeled and deveined
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2 ripe avocados, diced
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1 celery stalk, finely chopped
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1/4 cup mayonnaise (or Greek yogurt for lighter option)
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2 tbsp fresh lemon juice
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2 tbsp fresh dill, chopped
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Salt and pepper, to taste
Instructions
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In a large mixing bowl, combine cooked shrimp, diced avocados, and finely chopped celery.
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In a small bowl, whisk together mayonnaise (or Greek yogurt), lemon juice, chopped dill, salt, and pepper.
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Gently fold the lemon-dill dressing into the shrimp mixture until evenly coated.
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Taste and adjust salt and pepper as needed.
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Serve chilled, on a bed of greens, inside lettuce wraps, or on toast for an elevated bite.
Notes
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Use freshly cooked shrimp or thawed frozen shrimp for convenience.
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Add chopped red onion or cucumber for crunch.
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Keeps in the fridge for up to 1 day—best enjoyed fresh.
