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Shrimp Salad with cucumber, onion, couscous, tomatoes, and a creamy avocado dressing.

Summer Shrimp Salad with Creamy Avocado Dressing

The delicious Summer Shrimp Salad with Creamy Avocado Dressing is a refreshing and satisfying dish that bursts with flavors. This salad combines perfectly cooked shrimp, tender grains, and a medley of fresh vegetables, creating a harmonious blend of textures and tastes. The star of this salad is the creamy avocado dressing. Made with ripe avocado, tangy Greek yogurt, zesty lemon juice, and fragrant extra virgin olive oil, the dressing adds a velvety richness to the dish. The combination of flavors from the avocado, yogurt, and garlic creates a luscious and savory dressing that perfectly complements the shrimp and vegetables. The shrimp itself is seared to perfection, creating a slightly crispy exterior while remaining tender and succulent inside. Seasoned with a mix of spices including cayenne pepper and garlic powder, the shrimp adds a subtle kick of heat and a delightful burst of flavor to every bite.
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Ingredients
  

  • 1 pound cooked shrimp peeled and deveined
  • 1/2 cup couscous quinoa, or other grain
  • 1 medium tomato finely diced
  • 1 small cucumber diced
  • 1/2 cup red onion finely diced
  • 1/4 cup fresh basil chopped

Seasonings:

  • Salt and pepper to taste
  • 1/2 tsp cayenne pepper
  • 1 tsp garlic powder

Creamy Avocado Dressing:

  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic minced
  • Salt and black pepper to taste

Instructions
 

  • In a large salad bowl, combine the couscous or other grains, diced tomatoes, cucumber, red onion, and basil.
  • In a blender or medium bowl, combine the ingredients for the creamy avocado dressing – ripe avocado, Greek yogurt, lime juice, olive oil, minced garlic, salt, and black pepper. Blend or mix until smooth and creamy.
  • Heat a small skillet on the stovetop, and add a drizzle of olive oil. Sear the shrimp on high heat, and season with salt, pepper, cayenne pepper, and garlic powder.
  • Add the seared shrimp to the salad bowl and gently toss to combine with the rest of the ingredients. Toss the cooked salad with half of the creamy avocado dressing until well coated. Salt and pepper to taste.
  • Serve the Summer Shrimp Salad with an extra drizzle of the creamy avocado dressing on top.

Notes

  • If you prefer a more indulgent version of the dressing, you can substitute the Greek yogurt with sour cream or mayonnaise. The dressing will be even more creamy, thick, and filling.
  • Feel free to customize the salad by adding or substituting ingredients. You can include diced avocado, sliced bell peppers, or chopped cilantro for added flavor and texture.
  • To make the salad more filling, you can serve it with a side of crusty bread or grilled vegetables.
  • Ensure that the shrimp is cooked through and opaque before adding it to the salad. Overcooking the shrimp can make it tough and rubbery.
  • If you have any dietary restrictions or allergies, make sure to check the ingredients of the Greek yogurt and other condiments used in the recipe.
  • This salad can be prepared ahead of time, but it is best to dress the salad just before serving to maintain its freshness and crunch.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and add it just before serving to keep the salad from becoming soggy or the dressing from discoloring due to the avocado.