Rice, Avocado and Shrimp Salad with Mayonnaise
Refreshing and brightly flavored, Chopped Shrimp Salad with Rice and Avocado is a perfect dish for lunch or a light dinner. The base of this delectable cold rice salad is briny shrimp, creamy avocado, crunchy cashews, tangy chopped green apple, cooked rice, and a bit of green onion. But the best part is the 3-ingredient dressing – mayo, sour cream (or Greek yogurt), and pungent, earthy curry powder.
Servings: 6 servings
Calories: 613kcal
Ingredients
- 1 1/2 pounds small to medium, cooked, shelled shrimp tails removed, deveined, and patted dry
- 1 3/4 cups cooked white or brown rice
- 1 1/2 large Granny Smith apples cored and chopped
- 1/2 cup chopped salted cashews
- 1/3 cup chopped green onion white, light green, and some of the dark green portion
- 1 cup mayonnaise
- 2/3 cup sour cream can also use Greek yogurt
- 2 teaspoons curry powder or more to taste
- Kosher salt to taste
- fresh ground pepper to taste
- 1 large avocado
Instructions
- Coarsely chop shrimp if not bite-size. In a large mixing bowl, toss shrimp, rice, apple, cashews and green onion.
- In a separate, small mixing bowl, whisk together mayonnaise, sour cream and curry powder.
- Gently stir 1/2 of the mayo curry sauce into shrimp mixture until well mixed. Stir in additional sauce as needed, to taste. Season to taste with salt and pepper.
- Chill salad for 3 to 12 hours.
- Shortly before serving, peel, pit and chop avocado. Fold into salad. Taste and adjust seasonings (salt, pepper, curry powder) to taste.
- To serve, mound on a serving platter or bowl. If desired, line the platter/bowl with lettuce leaves. Can also serve as stuffed pita sandwiches (see Note below.)
Notes
Variation as pita sandwiches: Cut 3 large pita rounds in half. Carefully pry open. Gently spoon 1/6 of salad into each half, for a total of 6 sandwiches.
Make ahead: The salad can be made earlier in the day and stored, covered, in the refrigerator.
To serve 8 to 10 people: Add another 1/2 pound shrimp, 1/4 cup cooked rice and 1/2 apple.
What to do with leftover curry sauce: You will likely have leftover curry-mayonnaise sauce from this recipe. Cover and refrigerate; it will last for 4 days. Spread on a fresh fish filet (like halibut or swordfish) and grill fish over medium heat. Sprinkle cooked fish with chopped fresh herbs (whatever you have on hand – chives, tarragon, parsley, dill, etc.). Two dishes from one recipe!
Note: This recipe was originally published in my cookbook A Well-Seasoned Kitchen®.
Nutrition
Calories: 613kcal | Carbohydrates: 29g | Protein: 28g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 458mg | Potassium: 667mg | Fiber: 4g | Sugar: 8g | Vitamin A: 324IU | Vitamin C: 7mg | Calcium: 126mg | Iron: 2mg