Avocado Shrimp Bacon Salad (Printer-Friendly Version)
Avocado, shrimp, bacon, and blue cheese create a fresh, creamy combo rich with savory flavor.
# What You'll Need:
→ Main
01 -
1 pound raw large shrimp, peeled and deveined
02 -
2 large ripe avocados, cut into 3/4-inch cubes
03 -
1 cup grape tomatoes, halved
04 -
4 slices bacon, cooked until crisp-tender and chopped
05 -
1/2 cup crumbled blue cheese
06 -
1 small jalapeño, deseeded and finely chopped (optional)
→ Dressing and Seasonings
07 -
2 tablespoons extra virgin olive oil
08 -
2 cloves garlic, crushed
09 -
2 tablespoons fresh lemon juice
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Heat a large skillet over medium heat and add olive oil with one crushed garlic clove. Once fragrant, arrange shrimp in a single layer. Season with salt and pepper. Sauté 5–7 minutes, flipping once, until bright pink and opaque throughout. Transfer to a plate and let cool completely.
02 -
In a large mixing bowl, gently combine avocado cubes, tomatoes, the second crushed garlic clove, lemon juice, and jalapeño if using. Toss carefully to maintain avocado shape.
03 -
Add cooled shrimp to the salad base. Scatter in half the cooked bacon and most of the blue cheese. Gently toss to mix without crushing the avocado.
04 -
Top salad with remaining bacon and blue cheese. Cover and refrigerate for at least 1 hour to allow flavors to blend. Serve chilled.
# Additional Tips:
01 -
For optimal flavor and texture, let shrimp cool fully before combining with avocado, and toss salad gently to prevent avocado from becoming mushy.
02 -
The salad can be served on crisp romaine leaves or packed into a low-carb wrap for variation.
03 -
To minimize browning, press plastic wrap directly onto the surface of the salad before refrigerating.