Creamy Shrimp & Avocado Salad – Fresh, Light & Delicious!

Ingredients

For the salad:

1 lb (450 g) cooked shrimp, peeled and deveined

2 ripe avocados, diced

1 cup cherry tomatoes, halved

½ cucumber, diced

¼ red onion, finely sliced

2 tbsp fresh parsley or cilantro, chopped

Salt and black pepper, to taste

For the creamy lemon dressing:

½ cup Greek yogurt

1 tbsp mayonnaise

1–2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 small garlic clove, minced

1 tbsp olive oil

Salt and black pepper, to taste

Preparation

Prepare the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and olive oil. Season with salt and black pepper. Mix until smooth and creamy.

Prepare the salad: In a large bowl, add the cooked shrimp, diced avocado, cherry tomatoes, cucumber, red onion, and fresh parsley or cilantro.

Combine: Pour the creamy lemon dressing over the salad. Gently toss everything together, being careful not to mash the avocado.

Chill: Refrigerate for about 15–20 minutes before serving to allow the flavors to blend.

Serve: Garnish with a little extra fresh herbs and a squeeze of lemon. Serve chilled and enjoy!

Tip: For the best flavor, use freshly cooked or chilled shrimp and ripe but firm avocados. Add a pinch of chili flakes or a little paprika if you like a spicy kick!