Enjoy a refreshing and light meal with this mayonnaise-free shrimp and avocado salad. This dish combines fresh vegetables and marinated shrimp for a nutrient-dense dinner ready in under 30 minutes.
List of ingredients
- 1 pound cooked shrimp, tails removed and cut into thirds – ensures bite-sized pieces.
- 1 large avocado, peeled and diced or sliced – adds creamy texture.
- 1 cup cherry tomatoes, cut in half – provides sweetness and color.
- 1 cup thinly sliced cucumbers – adds a fresh crunch.
- 1/2 cup red onion, thinly sliced – gives a sharp flavor contrast.
- A few big handfuls of arugula or another tender salad green – serves as the base.
- 1/4 cup fresh lemon juice – provides acidity for the dressing.
- 1/4 cup olive oil – creates a smooth emulsion.
- 2 garlic cloves, grated or finely chopped – adds aromatic depth.
- 1/4 cup fresh parsley, chopped – contributes a bright, herbal finish.
- 1 teaspoon kosher salt – enhances all natural flavors.
- 1/2 teaspoon fresh cracked black pepper – adds a subtle heat.
step-by-step instructions
- Prep the shrimp: Remove tails from the cooked shrimp and cut each piece into thirds. Transfer the pieces to a large bowl or a glass tupperware container.
- Make the dressing: In a small bowl, combine the fresh lemon juice, olive oil, garlic, salt, and pepper. Whisk the ingredients vigorously until the dressing is well combined.
- Marinate the shrimp: Drizzle approximately 3 tablespoons of the prepared dressing over the cooked shrimp. Toss to coat evenly and place the shrimp in the refrigerator to marinate while preparing the remaining vegetables.
- Assemble the salad: Place a few big handfuls of arugula or preferred tender greens into a large bowl or on a platter. Top the greens with diced avocado, halved cherry tomatoes, sliced cucumber, and sliced red onion.
- Final Toss: Add the marinated shrimp to the top, leaving behind any excess liquid from the bottom of the marinating bowl. Toss the entire salad with the remaining desired amount of dressing and the chopped parsley.
- Season and Serve: Taste the salad and add additional salt or pepper if needed. Serve immediately for maximum freshness.
Professional Preparation Tips
Selecting the Best Avocado
Look for an avocado that yields slightly to gentle pressure but does not feel mushy. Avoid fruits with very dark, shriveled skin or deep bruises. A small pop of the stem can reveal if the fruit is ripe; green indicates it is under-ripe, yellow is perfect, and brown is over-ripe.
Slicing Red Onions for Less Bite
Slice the onion as thinly as possible using a mandoline or a very sharp chef’s knife. If the raw flavor is too strong, soak the slices in ice water for 10 minutes and pat them dry before adding to the salad. This process removes the sulfurous compound that causes a sharp, stinging sensation.
Maximizing Shrimp Flavor
Even when using pre-cooked shrimp, marinating is essential to remove the flat taste often associated with frozen seafood. Ensure the shrimp are completely thawed and patted dry with paper towels before adding the dressing. This allows the lemon and garlic to adhere to the surface rather than being diluted by surface water.
Cold Bowls for Crisp Greens
Chill your serving bowl or platter in the refrigerator for 15 minutes before assembly. Keeping the container cold helps maintain the crispness of the arugula and cucumbers. This is especially useful when preparing the dish in warm environments or during summer months.
Ingredient Substitutions and Variations
Replacing Red Onion with Green Onion
For a milder onion flavor, substitute the red onion with thinly sliced green onions or scallions. Green onions provide a subtle bite and a bright green color that complements the avocado. Use an equal volume of sliced green onions as you would red onion.
Using Baby Spinach Instead of Arugula
If you prefer a milder, less peppery base than arugula, baby spinach is an excellent alternative. Spinach offers a buttery texture and is packed with iron and vitamins. Ensure the leaves are washed and spun dry to prevent the dressing from becoming watery.
Swapping Lemon Juice for Lime Juice
Lime juice can be used in place of lemon juice to give the salad a more tropical profile. Lime pairs exceptionally well with shrimp and avocado, providing a zesty, bright acidity. Maintain the same 1:1 ratio of lime juice to olive oil for a balanced dressing.
Adding Toasted Seeds for Texture
Sprinkle toasted sesame seeds or pumpkin seeds over the finished salad for an added layer of crunch. These seeds add a nutty flavor that contrasts well with the creamy avocado. Avoid using large nuts that might overpower the delicate taste of the shrimp.
Serving Suggestions
Pair with Toasted Whole Grain Bread
Serve this salad alongside toasted sourdough or a gluten-free baguette to make it more filling. Rub a raw garlic clove on the warm toast for extra flavor and aroma. The crunch of the bread complements the soft texture of the avocado and shrimp.
Serve Inside Avocado Halves
For an elegant presentation, scoop out a small portion of the avocado center and use the shells as natural bowls. Fill the halves with the mixed shrimp and vegetable salad. This method reduces the need for extra plating and creates a visually appealing appetizer.
Add Quinoa for a Hearty Meal
Toss the salad with cooked and chilled quinoa or farro to transform it into a substantial main course. The grains absorb the excess lemony dressing and provide complex carbohydrates. This makes the dish an ideal option for a healthy, satiating dinner.
Storage and Make-Ahead Guidance
Prepping Vegetables in Advance
You can chop the cucumbers, tomatoes, and red onions and store them together in an airtight container in the refrigerator. Keep the arugula in a separate container or bag with a paper towel to absorb excess moisture. This prevents the greens from wilting before the final assembly.
Managing Olive Oil Solidification
Since olive oil contains saturated fats, it may thicken or solidify if stored in the refrigerator. To restore the dressing’s consistency, let it sit at room temperature for 30 minutes or place the container in a bowl of warm water. Do not microwave the dressing, as high heat can cause the emulsion to separate.
Handling Marinated Shrimp
Marinate the shrimp for at least 15 minutes, but avoid exceeding 4 hours. Long-term marinating in highly acidic lemon juice can effectively “cook” the shrimp further, potentially making the texture mealy. For the best results, marinate just before the intended meal time.
Preventing Avocado Browning
Toss the avocado pieces in a small amount of the lemon dressing immediately after cutting. The citric acid inhibits the enzyme polyphenol oxidase, which is responsible for oxidation. Store diced avocado in an airtight container with a piece of plastic wrap pressed directly onto the surface.
Troubleshooting Common Issues
Dealing with a Watery Salad
If the salad becomes watery, it is often due to the salt drawing moisture out of the cucumbers and tomatoes. To prevent this, salt the sliced cucumbers in a colander for 10 minutes, rinse them, and pat them dry before adding. This ensures the dressing adheres to the vegetables rather than pooling.
Balancing the Acidity of the Dressing
If the dressing feels too sharp or acidic, whisk in a small amount of honey or maple syrup to balance the flavors. Alternatively, adding a teaspoon of Dijon mustard can act as an emulsifier and soften the acidity. Taste the dressing frequently and adjust in small increments.
Correcting Shrimp Texture
If your shrimp feel rubbery, it may be due to overcooking or rapid thawing. Always thaw frozen shrimp slowly in the refrigerator overnight rather than under hot water. If using pre-cooked shrimp, ensure they are not over-heated when reheating or tossed in warm ingredients.
Frequently Asked Questions
Can I use raw shrimp instead of cooked?
Yes, but you must cook them first. Sauté the shrimp in a pan with a little olive oil and garlic until pink and opaque, then let them cool completely before adding to the salad. Adding hot shrimp will wilt the arugula and soften the avocado too quickly.
How long does the salad last in the fridge?
The assembled salad is best consumed within 2 to 4 hours. Due to the fresh greens and avocado, it will lose its texture and color over time. However, the separate components (chopped veggies and dressing) can be stored for 3 to 5 days.
Is this recipe suitable for meal prep?
This recipe is excellent for meal prep if you store components separately. Use separate containers for the greens, the chopped vegetables, the marinated shrimp, and the dressing. Combine all ingredients immediately before eating to ensure the salad remains crisp.
Can I use a different type of oil?
You can replace olive oil with avocado oil or a light grapeseed oil. Avocado oil has a very neutral flavor and a high smoke point, though it provides less distinct flavor than extra virgin olive oil. Avoid using vegetable oils with strong scents that may clash with the lemon.
Print
Quick Cold Shrimp & Avocado Salad (No Mayo)
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Dairy-Free, Gluten Free
Description
This veggie-packed, cold shrimp and avocado salad is an ideal weeknight dinner! Quick and easy to make, and oh-so-yummy! Made with a fresh array of ingredients like cucumber, tomatoes, red onion, avocado, and arugula. All tossed in a bright, crave-able lemony dressing (without mayo!). Ready in less than 30 minutes!
Ingredients
- 1 pound cooked shrimp, tails removed and cut into thirds
- 1 large avocado, peeled and diced or sliced
- 1 cup cherry tomatoes, cut in half
- 1 cup thinly sliced cucumbers
- 1/2 cup red onion, thinly sliced
- A few big handfuls of arugula or another tender salad green
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 garlic cloves, grated or finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Prep the shrimp: Remove tails from shrimp and cut into thirds. Transfer to a large bowl or glass tupperware.
- Make the dressing: In a small bowl combine lemon juice, olive oil, garlic, salt, and pepper. Whisk to combine.
- Marinate the shrimp: Drizzle about 3 tablespoons of the dressing over the cooked shrimp and toss to combine. Transfer shrimp to the refrigerator to marinate while you prep the rest of the salad ingredients.
- Assemble the salad: Add a few big handfuls of arugula or another tender salad green to a large bowl or platter. Top with diced avocado, cherry tomatoes, thinly sliced cucumber, thinly sliced red onion. Top with marinated shrimp, leaving behind any liquid from the bottom of the bowl, and toss with desired amount of dressing and the chopped parsley. Taste and add more salt and pepper as desired.
- Serve: Serve immediately and enjoy!
Notes
You can make parts of this salad in advance. Because it is made with arugula (or another tender salad green), you’ll want to wait to add the greens until just before you’re ready to serve.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 150 mg