Green Salad with Shrimp and Avocado
Green Salad with Shrimp and Avocado is a fresh salad with a make-ahead dressing. Pour over the avocado and shrimp and serve with bacon!
Planning a spring or summer party or special luncheon? Green Salad with Shrimp and Avocado is a fresh salad with an amazing dressing can be served as a main course or a salad course. For summer, you may also love my Grilled Avocado Mango Shrimp Salad recipe!
Green Salad with Shrimp and Avocado
This is what I think about this salad: The secret is in the dressing!
Best luncheon or shower shrimp salad
Green Salad with Shrimp and Avocado recipe came from my old neighbor, Jean Lust. Jean hosted many bridge parties in her home, and she had very yummy recipes. She told me this was one of her go-to salads! One of my go-to salads is not only this one, but Prawns Mango Avocado Salad (everyone loves!!)
If you love the “wedge” then you can try my Shrimp Wedge Salad Charcuterie Board!
Ingredients for Shrimp Avocado Salad
- Avocados
- Small bay shrimp [cooked]
- Spinach or fresh greens
- Bacon
- Olive oil
- Cottage cheese
- Onion
- White vinegar
- Lemon juice
- Garlic
- Cayenne pepper
- Hard cooked eggs
Shrimp, avocado, and bacon
What made me think of Jean today was she loved to work in the yard, and every spring, her yard was bursting with vibrant tulips.
This recipe, shared by Jean years ago, has become one of my favorites … well, what’s not to love about shrimp, avocado, and bacon?
Green Salad with Shrimp
Made with either bay shrimp or jumbo shrimp, make the dressing a day in advance, and let it marinate over the avocados and shrimp. YUM. This green salad is so good, I could honestly eat it for breakfast, lunch, or dinner. HA. Oh, and why not breakfast? It has eggs and bacon on top. :)
How to make Green Salad with Shrimp and Avocado
Now for the delicious salad! Peel and slice the avocado and place in a large bowl with the shrimp.
The dressing I made in our Vitamix. Quick and easy, add the ingredients. Blend.
Pour over the avocado and shrimp. Bam!
Refrigerate for 24 hours. The flavors … unreal how delicious.
Wooden Shoe Tulip Festival, in Woodburn, Oregon
A few springs back, my sisters and I visited the Wooden Shoe Tulip Festival, in Woodburn, Oregon.
There is nothing like the colors at the Wooden Shoe Tulip Farm, with beautiful Mt. Hood surrounding the 40 acres of tulip beds, where very year, the varieties are arranged differently, in a new pattern of color.
There’s always nothing quite like the time spent with my sisters. I love this poem that reminds me of our simple times together when we get away.
Complete
The happy glow that sharing brings, a secret smile, a small surprise, a special look in a loved one’s eyes.
Comfort given, interest shown, quite moments spent alone.
It’s the “little things,” small and sweet, that make loving so complete!
-unknown
Be still my heart.
Again, I love this salad for a ladies’ night, or brunch or lunch.
You can also use jumbo shrimp, though I prefer fresh bay shrimp. Oh, and delicious served with a hard cooked egg, sprinkled with cayenne pepper. ENJOY!
More shrimp recipes:
It’s not secret that we love shrimp! Here are more shrimp recipes to try!
Classic Bay Shrimp Pasta Salad Recipe
Get the Recipe:
Green Salad with Shrimp and Avocado
Ingredients
- 3 large avocados
- 1 lb. small bay shrimp {cooked}
- 1 b. spinach or fresh greens
- ½ lb. bacon, cooked and crumbled
- 1 cup olive oil
- ½ cup cottage cheese
- ½ medium onion, chopped
- ⅓ cup white vinegar
- ¼ cup lemon juice
- 1 clove garlic
- ½ tsp. cayenne pepper
- {optional} hard cooked eggs
Instructions
- Peel and slice the avocado and place in a large bowl with the shrimp.
- In a blender combine the oil, cottage cheese, onion, white vinegar, lemon juice, garlic, and cayenne pepper. Mix well.
- Pour the dressing over the avocado and shrimp; mix gently, cover and refrigerator overnight.
- Prepare the spinach or greens in a large bowl. Pour the shrimp mixture (don’t add too much) over the greens; gently mix. Optional to serve the greens separate from the shrimp mixture, and let guests dress their own salad.
- Add crumbly bacon on top (or on the side). Serve!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
I was just commenting to my neighbor how uncommon it is to see tulips here in Florida…I never see them! Makes me want to plant them. Those photos of the flowers are stunning Sandy – stunning!! I would be in heaven. This salad is heavenly too, wow, it looks so good! I’m craving it!
We are a month away from tulips and I’m counting down the days!!
Those flowers are stunning! And this is just the kind of salad I love making as a weeknight meal. I was actually thinking of salad with shrimp for tonight. Great minds think alike! :-)
Pink roses were my mother’s favorite!
Our “new to us” farm has a ton of tulips . It sure makes spring colorful. Everything has bloomed early here in Oregon but splashes of color after winter (even a mild one) are always welcome.
Glad you were able to share time with your sisters.
Gorgeous salad, tulips and sisters! Glad for spring and a great new recipe!
Yum! That looks so good! Pinning it for sure. Yellow roses remind me of my mama! They were her favorite.
This sounds incredible…especially the dressing! I couldn’t find where you mention whether the shrimp is cooked or not. Should we presume it cooks with the lemon juice like a ceviche?