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Super Quick Avocado Shrimp Salad

12 reviews / 4.6 average

My favorite clean eating summer salad! Avocado Shrimp Salad with shrimp, avocado, cucumber, dill and chives, salt and pepp, and a big squeeze of lemon. This is such an easy recipe!

Hello, hello! This could be a weird pregnancy thing I’m loving right now, or it could be something that all people love, all the time? Time will tell. Either way:

Avocado Shrimp Salad, comin boldly on through.

This Avo Shrimp Salad is reminding me of three other things: avocado egg salad (another swap-mayo-for-avocado salad situation), goddess curry chicken salad (another cold, creamy, healthy summer lunch), and a standard shrimp roll. Like, you know, the kind of shrimp roll you’d imagine getting on a boardwalk or something? I mean, I’ve never ACTUALLY eaten a shrimp roll on a boardwalk. But it just kind of seems like the right thing to associate this with – almost like you could stuff this cold, creamy goodness into a bun if you wanted to really go that direction, right? But you don’t even need to. It’s good enough on its own. Boardwalk not included.

Here’s what’s happening in this Avocado Shrimp Salad:

  • mashed avocado
  • substantial lemon drench
  • salt and pepper
  • dill or chives, or both
  • diced cucumber
  • fresh spinach (optional – just depends on the moods)
  • ice-cold, super-fresh, delicious 3-minute poached shrimp which are almost kinda sweet? know what I mean? they are REALLY speaking to me right now.
Poached shrimp for avocado shrimp salad.

I have been making this as a single-serve deal, because usually I’m eating lunch solo, and also because it doesn’t keep all that well once it’s been prepared (THANKS A LOT, AVOCADO).

But here’s what I do: I poach and ice-bath a bunch of shrimp all at once and keep those in the fridge. I also chop up a bunch of cucumbers and herbs, and stash a few avocados on the counter. Then when it’s lunchtime, I mix it up. Everything comes together super quickly.

I cannot understate my love for a good one-bowl salad situation.

Avocado shrimp salad in a bowl.

Recommendations for serving:

Outdoor seating, with some crackers, maybe? or those Parmesan cheese crisps that they sell at Costco? OMG. Also, a big glass of iced coconut water or, if you’re really feeling it, LEMONADE. I mean, honestly – how good is standard lemonade? And an inappropriately drippy peach for dessert.

Are you feeling this? I am so feeling this. I’m sending all the summer vibes to you through the screen.

Avocado shrimp salad in a bowl.
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Avocado shrimp salad in a bowl.

Super Quick Avocado Shrimp Salad


  • Author: Lindsay
  • Total Time: 15 minutes
  • Yield: 12 servings 1x

Description

Avocado Shrimp Salad packed with chilled poached shrimp, fresh dill, creamy avocado, and a nice big lemon drench.


Ingredients

Scale
  • 1/2 lb. shrimp (tails removed)
  • 1 ripe avocado
  • 1/2 teaspoon salt
  • a sprinkle of garlic powder (optional)
  • squeeze of one lemon
  • half of a small cucumber (diced)
  • a pinch of fresh dill
  • a pinch of chives

Instructions

  1. Poach the shrimp: Bring a pot of water to boil. Add the shrimp. Cook for 3-5 minutes until pink and opaque. Drain and place in a bowl of ice water to cool. When cooled, pat dry and cut into bite-sized pieces.
  2. Avocado mixture: Mash the avocado. Season with salt, lemon, and garlic powder if you want.
  3. Assemble: Toss shrimp, avocado mix, cucumber, and herbs together. Season to taste. Eat on the deck in the summer with a cold coconut water and feel like a million bucks!

Notes

I usually buy a full pound of shrimp and cook all of it, but then I make it into salad in two batches. The salad doesn’t keep well, but the extra cooked shrimp will do great for a day or two in the fridge.

Sometimes I add some chopped fresh spinach to this salad to kind of bulk it up a little bit and get some extra greens in my life.

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Chop
  • Cuisine: American

Keywords: avocado shrimp salad, shrimp salad, summer salad

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One More Thing!

This recipe is part of our best healthy summer salads page. Check it out!

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36 Comments

  1. Pinch of Yum Logo
    Mickey Newman

    This summer I have made SO MANY of your recipes and loved them all! Can’t wait to try this tomorrow. I would fix it today but I have too many leftovers! 😜

  2. Pinch of Yum Logo
    DNN

    I feel some kind of way that I never thought of doing a healthy dish like this a day in my life. This is the ideal portion-sized healthy plate that can serve as lunch or dinner that’s low in calories, low carbs, high protein and high in healthy fats. Maybe I need to try this sometime in the future. Thank you for this idea Lindsay. 🙂

  3. Pinch of Yum Logo
    Kathy

    This looks amazing – thank you! I’m going to make using a couple of Avocado mash packets from Costco – no wasted rotted Avocado!! Can’t wait 😍






  4. Pinch of Yum Logo

    a very nice salad, thank you, I like how there’s not a truckload of ingredients and lettuce, just a couple primary ingredients, the shrimp and avocado and other stuff for flavor, thank you!






  5. Pinch of Yum Logo
    facebook video downloader

    This is really a great stuff for sharing. Keep it up .Thanks for sharing.






  6. Pinch of Yum Logo
    Danielle

    I love how easy this is. perfect for weeknight dinner. plus, anything i can make ahead is gold!






  7. Pinch of Yum Logo
    DNN

    Since i saw Shrimp in this blog, I felt like doubling back and sharing with you how good My Hibachi style Steal & Shrimp meal with Hibachi Brown rice was. I love Shrimp is because it’s a solid source of protein, friendly on the metabolism, and help you to lose weight in a 3-6 month period of possibly losing a nice amount of weight.

  8. Pinch of Yum Logo
    Justine

    This recipe looks very yummy! Please be careful to check where your shrimp comes from. Shrimp that comes from Thailand is mostly likely farmed through slave labor, and sadly, that’s the shrimp that’s most likely found in your grocery store. This is a great opportunity to buy American and buy shrimp from the Gulf Coast or other locations. Here are some resources:
    https://www.foodrepublic.com/2018/01/24/slave-labor-persists-thai-seafood/

    https://www.washingtonpost.com/news/food/wp/2015/12/16/how-to-find-shrimp-thats-not-produced-by-slave-labor-in-thailand/?noredirect=on&utm_term=.70932455bed1

  9. Pinch of Yum Logo
    Daryna

    This salad is just GREAT! I’ve done it also with chicken/turkey – each time the result was brilliant, the taste is fresh, crunchy, and I couldn’t have thought that it would be so satisfying. Thank you!






  10. Pinch of Yum Logo

    I am on a diet and this salad is definitely going to help with the taste and variety of food items i can add in my food time table. Keep posting such healthy recipes.






  11. Pinch of Yum Logo
    alexander ostergaard

    The avocado salad is just perfect for my everyday lunch! thanks for sharing.






  12. Pinch of Yum Logo
    Dave

    This is an excellent salad; I added some blanched asparagus instead of spinach and used hearts of palm (in a can) instead of cucumber. Very tasty!

  13. Pinch of Yum Logo
    caitlin

    I am a new chef and this was a great, refreshing, lemony main meal to go with my delicious biscuit recipe.