Discover the perfect blend of creamy, smoky, and fresh flavors with this Avocado Shrimp Bacon Salad. Each bite offers tender shrimp paired with rich avocado and crispy bacon, balancing texture and taste beautifully.
Ideal for a light lunch or a quick dinner, this salad brightens your plate with vibrant colors and a tangy homemade dressing that brings all the ingredients together harmoniously.
- Combines fresh, creamy avocado with protein-rich shrimp and smoky bacon for a satisfying meal.
- Simple to prepare and quick to toss together, perfect for busy weekdays or casual entertaining.
- Versatile ingredients allow easy customization with your favorite salad greens and veggies.
Ingredients
- Cooked Shrimp (400 g / 14 oz): Peeled and deveined for effortless eating and tender seafood flavor that complements the salad base.
- Mixed Salad Greens (4 cups): A combination of lettuce, spinach, and arugula delivers crisp freshness and varied textures.
- Ripe Avocados (2, diced): Adds creamy, buttery notes and healthy fats to balance the salad flavors beautifully.
- Bacon Slices (8–10, cooked and crumbled): Provides smoky crispiness and a savory crunch throughout the salad mix.
- Cherry Tomatoes (1 cup, halved): Offers juicy bursts of sweetness and vibrant color to brighten each bite.
- Cucumber (½ cup, sliced): Adds coolness and a refreshing crisp element to the salad’s texture profile.
- Red Onion (¼ cup, thinly sliced): Delivers a mild pungent bite that contrasts nicely with the creamy avocado.
- Olive Oil (3 tablespoons): Forms the rich base of the dressing, enhancing flavors and adding smoothness.
- Lime or Lemon Juice (1–2 tablespoons): Brings a bright citrus tang that lifts all ingredients and prevents avocado browning.
- Honey or Maple Syrup (1 teaspoon, optional): Adds subtle sweetness to balance the acidity in the dressing.
- Dijon Mustard (1 teaspoon, optional): Gives a gentle kick and emulsifies the dressing components.
- Salt and Black Pepper: Essential seasonings to enhance and balance the overall flavor.
- Optional Add-ins: Corn kernels, sliced radish, or bell pepper for extra texture and color.
Instructions
- Cook the Bacon to Crisp Perfection
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Place bacon strips in a cold skillet and cook over medium heat until crispy and golden brown. Cooking slowly allows the fat to render out evenly, resulting in crunchy, flavorful bacon. Drain on paper towels, then crumble into bite-sized pieces to sprinkle throughout the salad. You can save a small amount of the bacon drippings for added depth in your dressing if desired.
- Prepare the Fresh Salad Base
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In a large mixing bowl, combine your choice of mixed salad greens to create a leafy foundation. Add halved cherry tomatoes, sliced cucumbers, and thinly sliced red onions for layers of texture and flavor. Gently fold in diced ripe avocado, taking care not to mash it, to maintain creaminess and visual appeal.
- Add the Shrimp and Bacon
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Once your fresh ingredients are ready, add the cooked shrimp along with the crumbled bacon pieces. These proteins add both substance and smoky notes that complement the salad’s fresh elements. Toss lightly to distribute evenly without breaking the delicate greens or avocado.
- Whisk Together the Tangy Dressing
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In a small bowl, whisk olive oil with freshly squeezed lime or lemon juice for brightness. Stir in honey or maple syrup if you prefer a touch of sweetness, and Dijon mustard for emulsification and gentle heat. Season with salt and freshly ground black pepper to taste. This dressing ties all the flavors together with its bright and balanced profile.
- Toss and Serve Immediately
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Pour the prepared dressing over the salad and gently toss to coat every ingredient without bruising the avocado or greens. Serve the salad immediately to enjoy the freshness of the ingredients and the crispness of the bacon while everything is at its best texture and flavor.
- Substitute proteins like grilled chicken, crab, or tofu to tailor the salad to dietary preferences.
- Adding toasted nuts or seeds like almonds or pumpkin seeds enhances texture with extra crunch.
- To prevent avocado browning, toss diced avocado gently with a bit of lime juice before mixing into the salad.
- This salad pairs wonderfully with crusty bread or as a refreshing side to grilled seafood dishes.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to one day. Keep dressing separate and toss just before serving to maintain crispness and prevent sogginess, especially for the avocado and greens.
Serving Suggestions
Serve this salad chilled alongside crusty artisan bread or as an accompaniment to grilled fish or chicken for a wholesome meal. It’s also great for casual lunches or light dinners during warm weather.
- Use fresh, high-quality shrimp for the best texture and taste, either freshly cooked or thawed properly.
- For bacon, thick-cut slices work wonderfully, offering a satisfying crunch without overpowering the salad.
- Choose firm yet ripe avocados for creaminess that holds shape without mushiness.
- Customize dressing acidity by adjusting lemon or lime juice to suit your personal preference.
FAQs
- Can I use raw shrimp for this salad?
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Yes, but you’ll need to cook and cool the shrimp thoroughly before adding to the salad to ensure safety and proper texture.
- How do I keep avocado from browning?
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Sprinkle diced avocado with a little lime or lemon juice immediately after cutting and mix gently to help slow oxidation and preserve color.
- What can I substitute for bacon if I am vegetarian?
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Try smoked tempeh or crispy seasoned tofu as a flavorful, plant-based alternative to add smoky crunch.
- Can I prepare this salad in advance?
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It’s best to prep ingredients separately and combine just before serving to keep greens crisp and avocado fresh.
- Is this salad suitable for meal prep?
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Yes, if you keep ingredients and dressing separate and assemble fresh daily for optimum texture and taste.
- What other dressings work well?
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A light vinaigrette or creamy avocado dressing complements this salad if you want to vary flavors.
- Can I freeze leftovers?
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Freezing is not recommended as the fresh ingredients and avocado lose texture upon thawing.
Avocado Shrimp Bacon Salad
Equipment
- 1 skillet for cooking bacon
- 1 large bowl for assembling salad
- 1 small bowl for whisking dressing
Ingredients
- 14 oz cooked shrimp peeled and deveined
- 4 cups mixed salad greens lettuce, spinach, arugula
- 2 ripe avocados diced
- 8 –10 slices bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- ½ cup cucumber sliced
- ¼ cup red onion thinly sliced
- Optional: corn kernels sliced radish, or sliced bell pepper
- 3 tbsp olive oil
- 1 –2 tbsp lime or lemon juice
- 1 tsp honey or maple syrup optional
- 1 tsp Dijon mustard optional
- Salt and black pepper to taste
Instructions
- Cook bacon in a skillet over medium heat until crisp, then drain on paper towels and crumble.
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and diced avocado.
- Add cooked shrimp and crumbled bacon to the salad.
- Whisk together olive oil, lime or lemon juice, honey (if using), Dijon mustard (if using), salt, and black pepper in a small bowl.
- Pour dressing over the salad and gently toss to coat.
- Serve immediately.
Notes
- Swap shrimp for grilled chicken, crab, or tofu for variety.
- Add toasted nuts or seeds for extra crunch.
- Prevent avocado browning by sprinkling with lime juice.
- Serve with crusty bread or as a seafood side dish.
