Creamy Shrimp Avocado Salad

1½ lbs medium shrimp, peeled, deveined, and cooked

2 ripe avocados, diced into 1-inch cubes

⅓ cup red onion, finely diced

⅓ cup fresh cilantro (or parsley), finely chopped

Dressing:

⅓ cup mayonnaise (or Greek yogurt)

2 tbsp fresh lemon juice (or lime juice)

1 tbsp extra virgin olive oil

1 clove garlic, minced

½ tsp Dijon mustard

Salt and fresh black pepper, to taste

Prep Shrimp: If using raw shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 2–3 minutes until pink and opaque. Drain immediately and transfer to an ice bath to chill. Pat dry.

Make Dressing: Whisk mayonnaise, lemon juice, olive oil, minced garlic, Dijon mustard, salt, and pepper together in a small bowl until smooth.

Assemble Salad: In a large mixing bowl, combine chilled shrimp, diced avocado, red onion, and chopped cilantro.

Dress & Serve: Pour dressing over ingredients and fold together gently using a flexible spatula to avoid mashing the avocado. Serve immediately or chill for 15–20 minutes before serving.

Would you like tips on how to serve this as a party appetizer using crisp lettuce wraps or tortilla chips?