Spring Green Salad with Shrimp & Avocado

Cool greens, bright tomatoes, creamy avocado, and poached shrimp come together in a bowl that’s fresh, balanced, and just indulgent enough. A hit of dill, a sprinkle of goat cheese, and a swipe of creamy Caesar pull everything together, making this the kind of easy, satisfying (and healthy!) dish you end up craving again.

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INGREDIENTS HIGHLIGHTS

Poached Shrimp (10 medium‑large) — Tender, citrus‑kissed, and delicately seasoned from a lemon‑Old Bay poach.

Mixed Greens (2 cups) — Light, crisp, and refreshing — the perfect springy foundation.

Cherry Tomatoes (8–10, halved) — Juicy pops of sweetness that brighten every bite.

Red Onion (2 tbsp, diced) — Sharp, crunchy, and vibrant — a little heat for balance.

Avocado (½, sliced) — Creamy, buttery richness that softens and rounds out the salad.

Goat Cheese (2 tbsp + extra) — Tangy, velvety crumbles that add depth and a luxe finish.

Creamy Caesar Dressing (2 tbsp) — Savory, garlicky, and smooth — ties everything together with bold flavor.

Fresh Dill (½ tbsp, chopped) — Bright, aromatic, and unmistakably spring — the herb that lifts the whole dish.

Salt & Pepper (to taste) — Simple seasoning that sharpens every fresh, vibrant ingredient.

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Yield: 2

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Spring Green Shrimp & Avocado Salad

Prep time: 20 MinCook time: 4 MinInactive time: 10 MinTotal time: 34 Min

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Ingredients

The Salad

• 10 poached medium-large shrimp (see ingredients and instructions for poaching shrimp below)
• 2 cups mixed greens
• 8-10 cherry tomatoes cut in half
• 2 tablespoons diced red onion
• 1/2 avocado sliced and cut into pieces
• 2 tablespoons crumbled goat cheese, plus a little to sprinkle over at the end
• Salt and pepper to taste
• 2 tablespoons creamy Caesar salad
• 1/2 tablespoon fresh chopped dill

The Poached Shrimp

• 1/2 lb raw shrimp, peeled and deveined
• 3-4 cups water, enough to submerge the shrimp
• 1/2 tbsp Salt
• 1/2 lemon juiced and halves added
• 1/2 tbsp Old Bay Seasoning
• 1-2 small/medium or 1 large bay leaf

Instructions

The Salad

1. In a large mixing bowl, add the following ingredients (greens, tomatoes, red onion, avocado, goat cheese, salt/pepper, salad dressing) and gently mix until the veggies are coated with the dressing.
2. Distribute the salad mixture into two salad bowls and place the shrimp over.
3. Sprinkle the reserved goat cheese crumbles and fresh chopped dill over and serve right away.

The Poached Shrimp

1. Add to a sauce pan: water, lemon, Old Bay, and salt and bring to a boil.
2. Remove from the heat and immediately add the shrimp.
3. Cover the pot and let sit for 3-5 minutes until pink and opaque.
4. Transfer to an ice bath for 10 minutes to stop it from cooking.

Notes

Tips for the Poached Shrimp:

• Don’t boil. Boiling makes shrimp tough. Gentle heat = tender shrimp.
• Use aromatics. Lemon, Old Bay Seasoning, bay leaf, peppercorns, garlic, onion — all add subtle flavor. Have fun with it!
• Watch the shape. A tight “O” means overcooked; a relaxed “C” means perfect.
• Ice bath is key. Stops cooking instantly and keeps the texture snappy.

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