This simple Shrimp and Avocado Salad with Creamy Dill Dressing makes the perfect nutrient-packed lunch that will satisfy your belly and your taste buds. Plump shrimp, avocado, radishes, and lettuce get tossed in a delicious, healthy creamy dill dressing made with Greek yogurt to make a salad you will want to make on repeat.
It’s shorts and tees season and that means salads are on heavy rotation around here. Light, summery dishes are exactly what I am craving – especially ones that don’t require turning on the oven!
This Shrimp and Avocado Salad with Creamy Dill Dressing is the perfect light meal. Loaded with succulent shrimp, avocado, and radishes served on a bed of crisp lettuce and then tossed in a heavenly dressing, this salad delivers on flavor and nutrients.
The creamy dressing is loaded with herby flavor and made using Greek yogurt which adds even more protein to this salad.
This shrimp salad also doesn’t require turning on the oven (if you use pre-cooked shrimp, of course)! Since we always have frozen pre-cooked shrimp stashed in our freezer, this meal is perfect for whipping up whenever we need to.
Why we love this recipe
- It’s delicious! There is loads of flavor packed into this salad- succulent shrimp, creamy avocado, and loads of fresh dill flavor make it so tasty!
- The salad is loaded with nutritious ingredients.
- This shrimp and avocado salad is so easy to put together.
- You can make this light meal without turning on the oven (if you use pre-cooked shrimp, that is).
- You can easily change things up to suit your own tastes or ingredients you have on hand. You can add more veggies or use a different herb for to flavor the dressing.
Ingredients for Shrimp and Avocado Salad with Creamy Dill Dressing
- Large shrimp: Peeled and deveined. I like to use frozen (and defrosted) pre-cooked shrimp to keep this recipe easy to put together without requiring any cooking.
- Olive oil: Used only if you are not using pre-cooked shrimp to cook your shrimp.
- Veggies/Fruit: Green lettuce, radishes, avocados.
- Greek Yogurt: The base of the dressing is Greek yogurt. If you don’t have Greek yogurt, you can use a different type of plain, unflavored yogurt.
- Mayonnaise: A bit of mayonnaise is added to the dressing for flavor.
- Lime juice: Adds flavor to the dressing.
- Parmesan cheese: grated.
- Dijon Mustard
- Herbs and seasoning: fresh dill, salt, and black pepper.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Shrimp and Avocado Salad with Creamy Dill Dressing
- Prepare the shrimp. If you are using pre-cooked shrimp, you can skip this step. If you are using raw shrimp, you will start by cooking the shrimp. To do this, heat olive oil in a large skillet and add the shrimp. Cook shrimp for a few minutes on each side, or until they are pink and cooked through.
- Add salad ingredients to a bowl. In a large salad bowl, add the lettuce, cooked shrimp, avocado, and radishes. Season with salt and pepper.
- Make the dressing. In a small bowl, add all of the dressing ingredients and whisk together. Pour as much dressing as desired over the salad ingredients and toss everything to coat it. Serve.
Can you make this salad ahead of time?
Yes, you can easily make this salad a day or two in advance. To do this, you can add all of your salad ingredients to an airtight container and keep it in the fridge. The salad dressing can also made ahead and stored in a jar with a secure lid. Add the dressing to the salad just before serving, as lettuce becomes soggy after sitting in dressing for a prolonged period of time.
Since this recipe can easily be made ahead of time, it is great for make-ahead lunches! As mentioned above, just be sure to store your dressing in a jar with a secure lid so you can add it just before eating your salad.
This Shrimp and Avocado Salad with Creamy Dill Dressing is my new favourite lunch salad. It’s a complete light meal all in itself and packed with nutrients. I hope you enjoy this easy salad recipe as much as I do!
You may also like:
Mixed Berry Arugula Salad
Chickpea Salad with Tuna
Cucumber Feta Salad
Shrimp and Avocado Salad with Creamy Dill Dressing
Ingredients
- 1 lb shrimp large size shrimp that have been defrosted, peeled and deveined. Pre-cooked or raw shrimp can be used.
- 1 tablespoon olive oil (if you are using pre-cooked shrimp, omit this ingredient)
- 8 cups green lettuce chopped
- 4 radishes thinly sliced
- 2 avocados diced
- salt and pepper
For the Creamy Dill Dressing
- 1/2 cup Greek Yogurt
- 2 tablespoons mayonnaise
- 3 tablespoons lime juice
- 1/4 cup Parmesan cheese grated
- 2 tablespoons fresh dill chopped
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- If you are using pre-cooked shrimp, you can skip this step. If you are using raw shrimp, you will start by cooking the shrimp. To do this, heat olive oil in a large skillet and add the shrimp. Cook shrimp for a few minutes on each side, or until they are pink and cooked through.
- In a large salad bowl, add the lettuce, cooked shrimp, avocado, and radishes. Season with salt and pepper.
- In a small bowl, add all of the dressing ingredients and whisk together. Pour as much dressing as desired over the salad ingredients and toss everything to coat it. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
I made this last night and everyone loved it. A new favorite for our family. Thank you!!
Thank you for your kind words. So glad the family enjoys the recipe!