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Shrimp and avocado salad arranged in a circular shape with a hollow center, garnished with twisted cucumber slices and whole shrimp on top, served on a white platter.

Festive Shrimp And Avocado Salad

Nataliia
This festive shrimp and avocado salad combines cooked shrimp, crisp cucumbers, creamy avocado, and a zesty lemon-mayo dressing. I'll also show you how to assemble it in a fun and festive shape perfect for any occasion. 
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Salad
Cuisine American
Servings 4
Calories 482 kcal

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 6-inch cake spring form, bottom removed
  • 1 glass, to create a ring shape

Ingredients
  

  • 1.5 pounds cook shrimp
  • 2 ripe avocados
  • 2 English cucumbers
  • 2 tablespoons green onions, chopped
  • 1 tablespoon dill, chopped
  • ½ cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Reserve 4-6 shrimp and ½ of a cucumber for the garnish. Chop the remaining shrimp into small cubes. Cube 2 ripe avocados and remaining cucumbers. Chop the dill and green onions. Add all chopped ingredients into a large bowl.
  • In a small bowl, mix together ½ cup mayonnaise , 2 teaspoons fresh lemon juice , ¼ teaspoon salt, ¼ teaspoon black pepper .
  • Pour the dressing over the salad and mix the salad. Taste and adjust seasoning with more salt and pepper if needed.
  • Wrap the sides of an 6-inch spring form cake pan (without the bottom) for easier removal. Place the prepared cake spring on a flat serving plate. Position clean, empty glass in the center of the ring to create a hollow center.
  • Spoon the salad around the glass, filling the ring evenly. Press it gently with a spoon to compact the salad and ensure it holds the shape. Cover the salad with the plastic wrap and refrigerate for 30-60 minutes. Remove the springform ring and the glass carefully. Garnish the salad to your liking and serve.
  • Optional garnish: use a veggie peeler to cut 4 thin slices of cucumber. Twist each and arrange it on top, alternating with the reserved shrimp.

Notes

You can use half mayo and half Greek yogurt or only Greek yogurt to make the dressing.
If you have raw shrimp, boil them in salted water for about 3 minutes or until cooked.
For example, my husband is not a fan of dill. The first time I made this salad, he loved the dish but asked me to skip the dill next time. So now, I swap it for  fresh parsley, cilantro or thyme instead.

Nutrition

Calories: 482kcalCarbohydrates: 9.9gProtein: 43.4gFat: 32gCholesterol: 333mgSodium: 562mgFiber: 6gSugar: 2.7g
Keyword shrimp and avocado salad, shrimp avocado salad
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