Creamy Shrimp Avocado Salad

Instructions

Step 1: Bring a pot of salted water to boil and cook the shrimp for 2-3 minutes until pink and cooked through. Drain and let cool completely, then cut into bite-sized pieces.

Step 2: In a large bowl, whisk together mayonnaise, lemon juice, lime juice, minced garlic, paprika, and cayenne pepper until smooth.

Step 3: Fold in the fresh chives, parsley, and dill into the dressing.

Step 4: Gently add the cooled shrimp, avocado cubes, and diced red onion to the dressing.

Step 5: Toss everything together carefully to avoid breaking the avocado pieces. Season with salt and pepper to taste.

Step 6: Chill for at least 30 minutes before serving to allow flavors to meld.

Storage and Reheating Tips

Store this salad in an airtight container in the refrigerator for up to 2 days. Note that the avocado will brown slightly over time, but a squeeze of fresh lemon juice helps preserve its color and prevent oxidation.

This salad is best served chilled and should not be heated. If you’re preparing it ahead, wait to add the avocado until just before serving to maintain its creamy texture and vibrant green color.

For meal prep, you can keep the dressing separate and combine everything right before eating for the freshest taste and best texture.