Simple Recipes for Every Day
Shrimp and Avocado Salad with Dill Dressing
- Serves: 4
- Prep Time: 20 min
- Cook Time: 10 min
Ingredients
- 1 pound large tail-on shrimp, peeled and deveined
Dill Dressing
- ⅓ cup mayonnaise
- ⅓ cup Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 2 tablespoons minced dill, plus more for serving
- 2 teaspoons apple cider vinegar
- ¾ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ¾ teaspoon sugar
Salad
- 8 cups chopped romaine lettuce (from 2 to 3 hearts of romaine)
- 2 to 3 Persian cucumbers, diced
- 4 hard boiled eggs, halved
- 1 large avocado, sliced
- ¼ teaspoon sea salt
- Flaky Salt, for serving
Method
Place a steamer basket in a large pot. Fill the pot with about 1 inch of water, making sure there are at least two inches between the bottom of the basket and the waterline. Cover the pot and bring to a boil over high heat. Reduce the heat to medium and add the shrimp. Steam, covered, for 4 to 6 minutes, or until the shrimp are opaque and cooked through. Meanwhile, fill a large bowl with ice water. Using a slotted spoon, transfer the shrimp to the ice bath. Let sit for 5 minutes to stop the cooking, then drain.
Make the dressing. In a small bowl, whisk together the mayonnaise, yogurt, olive oil, garlic, dill, vinegar, salt, pepper, and sugar.
Make the salad. Place the Romaine on a serving platter. Top with cucumbers, eggs, and avocado. Pat the shrimp dry with a clean kitchen towel. Season the shrimp with remaining ¼ teaspoon salt and add on top of the salad. Drizzle the salad with dressing and dill if using. Sprinkle eggs with flaky salt to serve.