Shrimp avocado salad with cucumbers, tomatoes, and creamy cilantro dressing. It’s a filling salad to serve for lunch or dinner.
- 3 Tbsp. sour cream
- 2 Tbsp. mayonnaise
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. minced fresh cilantro
- 1 Tbsp. minced fresh dill
- 1 clove garlic, minced
- 1/4 tsp. dry mustard
- 1/4 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1 lb. large cooked shrimp, peeled and deveined
- 2 heads romaine hearts, chopped, about 8–10 cups
- 2 mini/Persian cucumbers, thinly sliced
- 1 cup cherry or grape tomatoes, halved
- 1 ripe avocado, diced
- 1/2 cup thinly sliced red onions
- Whisk together the dressing ingredients. The dressing will be thick. Add 1-2 tablespoons of water to thin out. Taste for salt and pepper before serving.
- Arrange the salad ingredients on a platter or toss together in a salad bowl. Feel free to chop the shrimp into bite size pieces. Spoon some of the dressing over the salad and serve the rest on the side. Serve immediately.
- Shrimp: Frozen cooked shrimp works great in this recipe. Thaw out before serving and make sure it’s peeled and deveined. Keep tails on or off. Or feel free to toss in leftover cooked shrimp.
- Substitute: Substitute sour cream with whole milk Greek yogurt. The dressing will still taste creamy just a little tangier.
- Dressing: Dressing can be made up to 3-4 days in advance. Refrigerate until ready to serve. It will thicken upon standing. Stin in a little water or olive oil to thin out.
Keywords: shrimp salad, chopped salad, summer