Creamy Shrimp Avocado Salad

Instructions

Step 1: Bring a large pot of salted water to a boil. Add shrimp and cook for 2-3 minutes until pink and cooked through. Drain and let cool completely.

Step 2: In a small bowl, whisk together sour cream, mayonnaise, lime juice, garlic, and salt and pepper until smooth.

Step 3: Chop the cooled shrimp into bite-sized pieces and add to a large mixing bowl.

Step 4: Gently fold in diced avocado, then add the creamy dressing and stir until everything is well coated.

Step 5: Fold in cilantro, parsley, chives, and red onion, being careful not to crush the avocado.

Step 6: Taste and adjust seasonings as needed. Transfer to a serving bowl and garnish with extra fresh herbs and red pepper flakes if desired. Serve immediately or chilled.

Storage and Reheating Tips

This salad is best enjoyed fresh on the day it’s made to keep the avocado from browning. Store any leftovers in an airtight container in the refrigerator for up to one day.

To prevent browning, press plastic wrap directly onto the surface of the salad before sealing the container. You can also prepare the components separately and assemble just before serving.

This dish does not reheat well, so it’s best served cold straight from the fridge. If avocado has started to brown slightly, simply scoop away the discolored portions before serving.