Avocado Shrimp Salad Bacon (Printer-Friendly)
Creamy avocado, tender shrimp, and smoky bacon tossed with blue cheese and lemon for a hearty, refreshing bite.
# List of Ingredients:
→ Salad Base
01 -
1 pound raw shrimp, peeled and deveined
02 -
2 large ripe avocados, cut into 1-inch cubes
03 -
1 cup grape tomatoes, halved
04 -
1–2 teaspoons fresh jalapeño, finely diced (optional)
→ Flavorings
05 -
2 tablespoons extra virgin olive oil
06 -
2 garlic cloves, finely minced
07 -
3 tablespoons fresh lemon juice
→ Toppings
08 -
4 slices thick-cut bacon, cooked and chopped
09 -
1/2 cup high-quality blue cheese, crumbled
→ Seasonings
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 -
Heat the olive oil in a large sauté pan over medium heat. Add half the minced garlic and cook until aromatic, about 30 seconds. Arrange shrimp in a single layer. Season with half the salt and pepper. Sauté, turning once, for 5–7 minutes until shrimp are fully opaque and pink. Transfer to a plate and cool completely.
02 -
In a spacious mixing bowl, gently combine the avocado cubes, tomatoes, diced jalapeño if using, remaining garlic, and lemon juice. Toss carefully to keep avocado intact.
03 -
Once shrimp have cooled, add to the avocado mixture. Fold in half of the chopped bacon and most of the crumbled blue cheese. Mix lightly to combine without crushing the avocado.
04 -
Scatter the remaining bacon and blue cheese over the top. Adjust seasoning with additional salt, pepper, or lemon juice as needed.
05 -
Cover and refrigerate the salad for at least 1 hour to allow flavors to meld. Serve cool, piled onto crisp lettuce leaves or as desired.
# Additional Suggestions:
01 -
For best texture, always allow shrimp to cool before combining with the avocado, and avoid overmixing to preserve the ingredients' integrity.
02 -
To prevent browning, press plastic wrap directly against the surface before storing, or drizzle with extra lemon juice.
03 -
Jalapeño is optional, offering gentle heat for those who enjoy a spicier profile.
04 -
This salad keeps well for up to two days in the fridge, though optimal freshness is enjoyed day-of.