Rice, Avocado and Shrimp Salad with Mayonnaise Recipe

This Rice, Avocado and Shrimp Salad with Mayonnaise is a refreshing, protein-packed dish that balances creamy textures with crisp elements and warm curry notes. Ready in just minutes of active preparation, this make-ahead salad is perfect for busy weeknights, impressive enough for guests, and substantial enough to serve as a complete meal. The combination of tender shrimp, nutty rice, crunchy apples and cashews creates a truly satisfying flavor experience.

Ingredients You’ll Need

• Shrimp: The star protein that adds a sweet, delicate flavor. Make sure they’re well-patted dry to prevent a watery salad.
• Rice: Provides hearty substance and absorbs the flavors of the dressing. The recipe works with white or brown varieties – use what you have!
• Green Apples: Granny Smith apples add a perfect tart crunch that balances the creamy elements.
• Cashews: Contribute a buttery crunch and richness. Toast them lightly for even more flavor.
• Green Onions: Add a mild, fresh allium flavor without overpowering the delicate shrimp.
• Mayonnaise: Forms the creamy base of the dressing, bringing everything together.
• Sour Cream: Adds tanginess to balance the richness of the mayo. Greek yogurt works wonderfully as a lighter alternative.
• Curry Powder: The secret ingredient that transforms this from ordinary to extraordinary, adding warmth and depth.
• Salt and Pepper: Essential for seasoning – don’t skip tasting and adjusting!
• Avocado: Added just before serving for the perfect buttery texture and freshness.

Variations

This salad welcomes creative adaptations based on what you have available:

• Seafood Swap: Replace shrimp with cooked crab meat, lobster, or even flaked salmon for a different seafood experience.
• Grain Options: Quinoa, farro, or cauliflower rice work beautifully for different dietary needs.
• Fruit Alternatives: Try diced mango or pears instead of apple for a sweeter profile.
• Nut Variations: Substitute toasted almonds, pecans, or even sunflower seeds for the cashews.
• Heat Level: Add a pinch of cayenne pepper to the dressing for those who enjoy a spicy kick.

How to Make Rice, Avocado and Shrimp Salad

Step 1: Prepare the Base

In a large mixing bowl, combine your chopped shrimp, cooked rice, diced green apples, chopped cashews, and green onions. Gently toss everything together until evenly distributed.

Step 2: Mix the Dressing

In a separate bowl, whisk together mayonnaise, sour cream, and curry powder until smooth and well-blended. The curry powder should be fully incorporated with no streaks remaining.

Step 3: Combine and Season

Add about half of the curry dressing to your shrimp mixture and fold gently to coat all ingredients. Add more dressing as needed until you reach your desired creaminess. Season with salt and pepper, tasting as you go.

Step 4: Chill

Cover the salad and refrigerate for at least 3 hours, preferably up to 12 hours. This resting time allows the flavors to meld together beautifully.

Step 5: Add Avocado and Serve

Just before serving, dice the avocado and fold it gently into the salad. Taste once more and adjust seasonings if necessary. Serve chilled on a platter or in a bowl, optionally lined with lettuce leaves.

How to Serve

This versatile salad can be presented in multiple ways:

As a Main Dish

Serve a generous portion atop a bed of butter lettuce or mixed greens for a complete meal.

In Pita Pockets

Stuff the salad into whole wheat pita pockets for a portable lunch or casual dinner.

On a Buffet

Place in a decorative bowl surrounded by sturdy crackers or crostini for a self-serve appetizer.

Accompaniments

Pair with a light soup, fresh fruit, or crusty bread to round out the meal.

Make Ahead and Storage

Make Ahead

Prepare the entire salad without the avocado up to 12 hours ahead. Store covered in the refrigerator and add diced avocado just before serving.

Storing Leftovers

Leftover salad with avocado will keep for about 24 hours, though the avocado may darken slightly. Store in an airtight container in the refrigerator.

Freezing

This salad is not suitable for freezing as the mayonnaise-based dressing will separate and the vegetables will lose their texture when thawed.

Reheating

This dish is designed to be enjoyed cold and does not require reheating.

FAQs

Final Thoughts

This Rice, Avocado and Shrimp Salad hits all the right notes – it’s creamy, crunchy, savory, and fresh all at once. The make-ahead nature makes it perfect for entertaining or meal planning, while the impressive combination of flavors makes it feel special enough for any occasion. I encourage you to try it exactly as written the first time, then feel free to make it your own with the variations suggested. Whether served as an elegant lunch or a satisfying dinner, this salad is sure to become a regular in your recipe rotation!

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