This creamy shrimp and avocado salad is a recipe that combines freshness, lightness, and indulgence. Perfect for sunny days, it is ready in just a few minutes and offers an ideal balance of protein, healthy fats, and diverse textures. The shrimp add a refined, seafood flavor, while the soft, creamy avocado is in perfect harmony with the creamy dressing. By 2026, compound salads will have become a staple of modern cuisine: they suit every taste, offer endless variations, and allow you to eat healthily without compromising on enjoyment. This creamy shrimp and avocado salad is a perfect example of culinary simplicity and elegance.
The essence of the recipe
This salad is inspired by Mediterranean and Californian flavors, where fresh ingredients and balanced combinations take center stage. It combines the creaminess of avocado, the freshness of shrimp, and the zest of a lemon dressing. It is an ideal recipe for a light lunch, a summer dinner, or a sophisticated brunch. It can be served as an appetizer, main course, or even in small glasses for a chic cocktail party.
Ingredients for 4 people
- 400 g cooked and peeled shrimp
- 2 ripe but firm avocados
- 1 medium cucumber
- 1 rode ui
- 1 lime (juice and zest)
- 100 g Greek yogurt or quark
- 2 tablespoons light mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon mild mustard
- A few sprigs of fresh coriander or parsley
- Salt and freshly ground pepper
- A few leaves of green lettuce (arugula, lettuce, or young leafy greens)
Step-by-step preparation
Step 1: Prepare the shrimp
If the shrimp are frozen, let them thaw at room temperature and then drain them well. If they are fresh, peel them and remove the intestinal tract. Rinse them briefly with cold water and pat them dry with paper towels. For extra flavor, you can marinate them for 10 minutes in a mixture of lime juice, olive oil, and a pinch of salt.
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