Creamy Shrimp Avocado Salad

Instructions

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

Step 2: In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and lime juice until smooth and creamy.

Step 3: Gently fold in the cooked shrimp, diced avocados, and red onion into the creamy mixture.

Step 4: Add the fresh parsley, chives, dill, and garlic powder, stirring gently to combine without breaking the avocado.

Step 5: Season with salt, pepper, and red pepper flakes if desired. Taste and adjust seasonings as needed.

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. The avocado may brown slightly, so add a squeeze of lemon juice to the surface before storing to prevent oxidation.

This salad is best enjoyed cold and does not require reheating. Simply give it a gentle stir before serving and add a touch more lemon juice if needed to refresh the flavors.

For meal prep, keep the shrimp mixture and avocado separate, then combine them just before eating to maintain the best texture and prevent browning.