Ultimate Creamy Shrimp, Avocado & Asparagus Salad

Fresh, creamy, and packed with flavor, this Ultimate Creamy Shrimp, Avocado & Asparagus Salad is the perfect light yet satisfying meal! Juicy shrimp, crisp-tender asparagus, creamy avocado, and fresh herbs are tossed in a delicious lemony dressing for a refreshing salad that comes together quickly. Perfect for lunch, a light dinner, or a beautiful side dish!

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories: Approximately 430 kcal per serving

Ingredients

For the Salad

• 450 g large shrimp, peeled and deveined
• 350 g asparagus, trimmed and cut into 4–5 cm pieces
• 2 ripe but firm avocados, cut into large cubes
• ½ small red onion, finely diced
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Creamy Herb Dressing

• 100 g mayonnaise
• 80 g Greek yogurt
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 small garlic clove, finely grated
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and black pepper, to taste

Instructions

1. Blanch the Asparagus

Bring a pot of salted water to a boil. Add the asparagus and cook for 1–2 minutes, just until bright green and crisp-tender.

Immediately transfer the asparagus to a bowl of ice-cold water to stop the cooking process. Drain thoroughly and set aside.

2. Cook the Shrimp

Pat the shrimp dry with paper towels. Toss them with olive oil, salt, and black pepper.

Heat a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until they turn pink, opaque, and just cooked through.

Remove from the heat and allow them to cool slightly.

3. Make the Creamy Herb Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, honey, garlic, parsley, and dill.

Season with salt and black pepper to taste. Mix until smooth and creamy.

4. Prepare the Avocado

Cut the avocados into large chunks just before assembling the salad. Keeping the pieces fairly large helps prevent them from becoming mashed when the salad is mixed.

5. Assemble the Salad

Add the cooked shrimp, blanched asparagus, avocado, and diced red onion to a large serving bowl.

Pour the creamy herb dressing over the top.

6. Toss Gently

Using a large spoon or spatula, gently fold everything together until the shrimp and vegetables are evenly coated.

Be careful not to overmix so the avocado pieces remain intact.

7. Add the Fresh Herbs

Fold in the remaining fresh parsley and dill for an extra burst of freshness and flavor.

8. Chill and Serve

For the best flavor, refrigerate the salad for 10–15 minutes before serving, or serve immediately.

Garnish with additional fresh herbs and lemon wedges if desired.

Helpful Tips

• Use large, firm shrimp so they remain juicy and don’t become overcooked.
• Don’t overcook the asparagus; it should remain bright green with a slight crunch.
• Choose avocados that are ripe but still firm enough to hold their shape.
• Pat the asparagus and shrimp dry before adding them to the salad so excess water doesn’t thin the dressing.
• Add the avocado just before serving for the freshest texture.
• For a lighter dressing, replace some of the mayonnaise with additional Greek yogurt.
• For extra lemon flavor, add a little freshly grated lemon zest to the dressing.

Serving Suggestions

Serve this creamy shrimp salad chilled with lemon wedges and extra fresh herbs. It makes a delicious light lunch, refreshing dinner, or elegant side dish for a summer meal.