Shrimp Salad with Creamy Avocado Dressing 

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Shrimp Salad with Creamy Avocado Dressing 
Escape to the coast with this light and revitalizing Shrimp Salad with Creamy Avocado Dressing. Succulent shrimp, freshly picked from the ocean, are paired with crisp lettuce, juicy tomatoes, and crunchy red onions, all tied together with a rich and creamy avocado dressing. This salad is a perfect symphony of flavors and textures, with the subtle sweetness of the shrimp, the tanginess of the avocado, and the freshness of the herbs. Whether you’re looking for a quick and easy lunch, a healthy dinner option, or a show-stopping dish for your next gathering, this shrimp salad is sure to impress.
Prep Time: 15 minutes
 Cook Time: 5 minutes (if shrimp is raw)
 Servings: 4
Ingredients 
For the Salad:
  1.  1 lb cooked shrimp, peeled and deveined
  2.  4 cups mixed lettuce (romaine, spinach, and arugula)
  3.  1/2 cup cherry tomatoes, halved
  4.  1/2 cup sweet corn kernels
  5.  1/2 cucumber, diced
  6.  1/4 cup crumbled feta cheese
For the Creamy Avocado Dressing:
  1.  1 ripe avocado
  2.  1/4 cup plain Greek yogurt
  3.  2 tbsp olive oil
  4.  2 tbsp lime juice
  5.  1 garlic clove, minced
  6.  2 tbsp fresh cilantro leaves
  7.  Salt and pepper, to taste
  8.  Water (to adjust consistency)
Instructions 
Prepare the Salad Base
Arrange the mixed lettuce in a large bowl or serving plate. Top with cherry tomatoes, sweet corn, diced cucumber, and crumbled feta cheese.
Cook the Shrimp (if raw)
If using raw shrimp, season lightly with salt and pepper, then sauté in a hot skillet with a drizzle of olive oil until pink and cooked through (about 2-3 minutes per side). Allow to cool slightly.
Make the Creamy Avocado Dressing
In a blender, combine avocado, Greek yogurt, olive oil, lime juice, minced garlic, cilantro, salt, and pepper. Blend until smooth, adding water 1 tablespoon at a time to achieve your desired consistency.
Assemble the Salad
Place the shrimp on top of the salad and drizzle generously with the creamy avocado dressing.
Serve and Enjoy
Sprinkle with a pinch of chili flakes for extra flavor, and serve immediately!
Additional Info
A zesty, healthy dish that’s packed with protein and perfect for shrimp lovers. Enjoy this delightful recipe as a stand-alone meal or a side dish!

Tips for the Shrimp

Use fresh and sustainable shrimp: Opt for fresh, wild-caught shrimp or sustainably farmed shrimp for the best flavor and texture.

Don’t overcook the shrimp: Cook the shrimp until they’re just pink and cooked through, to prevent them from becoming tough and rubbery.

Chill the shrimp: Chill the cooked shrimp in the refrigerator before making the salad to help stop the cooking process and prevent them from becoming mushy.

Tips for the Creamy Avocado Dressing

Use ripe avocados: Use ripe, creamy avocados for the best flavor and texture.

Don’t over-process the dressing: Process the dressing just until it’s smooth and creamy, to prevent it from becoming too thin or watery.

Add a squeeze of fresh lime juice: Add a squeeze of fresh lime juice to the dressing to help bring out the flavors and prevent the avocado from browning.

Tips for Assembling the Salad

Use a variety of textures: Use a variety of textures, such as crunchy celery, crispy bacon, and creamy avocado, to add depth and interest to the salad.

Don’t overdress the salad: Dress the salad just before serving, and use just enough dressing to coat the ingredients, to prevent the salad from becoming soggy or overdressed.

Garnish with fresh herbs: Garnish the salad with fresh herbs, such as parsley or dill, to add a pop of color and freshness.

Variations and Substitutions

Add some heat: Add some diced jalapeños or red pepper flakes to the salad for an extra kick of heat.

Use different types of protein: Use different types of protein, such as chicken or tofu, in place of the shrimp for a variation.

Add some crunch: Add some chopped nuts or seeds, such as almonds or pumpkin seeds, to the salad for added crunch.

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