Avocado Shrimp Salad Bacon (Printer-Friendly)
Avocado, shrimp, bacon, and blue cheese combine in a creamy, crisp salad with savory, tangy flavors and satisfying texture.
# What You’ll Need to Cook:
→ Salad Base
01 -
300 g raw shrimp, peeled and deveined
02 -
1 tbsp extra virgin olive oil
03 -
2 cloves fresh garlic, crushed
04 -
1/2 tsp sea salt
05 -
1/4 tsp freshly cracked black pepper
06 -
2 ripe avocados, diced
07 -
200 g ripe Roma or grape tomatoes, chopped
08 -
1 tbsp freshly squeezed lemon juice
→ Garnish and Flavor
09 -
60 g blue cheese, crumbled
10 -
80 g bacon, cooked and chopped (about 4 slices)
11 -
1 small fresh jalapeño, finely diced (optional)
# Steps to Prepare:
01 -
Heat a large sauté pan over medium heat. Add olive oil and half of the crushed garlic, cooking until fragrant. Arrange shrimp in a single layer, season with salt and pepper, and sauté for 5–7 minutes, turning halfway. Shrimp are done when fully pink and opaque. Remove immediately and allow to cool completely.
02 -
In a large mixing bowl, gently combine diced avocado, the remaining crushed garlic, chopped tomatoes, and lemon juice. Add jalapeño at this stage if desired, taking care not to break down the avocado.
03 -
When the shrimp have cooled, fold them into the avocado mixture along with half the cooked bacon and most of the blue cheese, tossing very gently to preserve texture.
04 -
Scatter reserved bacon and blue cheese over the top for garnish. Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
05 -
Serve cold as a light meal or side. Taste and adjust seasoning with additional lemon juice, salt, or pepper as preferred before serving.
# Extra Cooking Tips:
01 -
Chill the salad thoroughly for enhanced flavor and texture; serve promptly to preserve the avocado’s vibrant color.
02 -
If meal prepping, press plastic wrap directly onto the salad’s surface to minimize oxidation.
03 -
This dish is naturally gluten free; verify bacon or toppings for hidden gluten.