Avocado Shrimp Bacon Salad

This vibrant salad brings together tender shrimp quick sautéed in olive oil with creamy avocado chunks and smoky bacon. Juicy tomatoes add a burst of sweetness while blue cheese crumbles lend a tangy bite. A touch of jalapeno and a fresh squeeze of lemon make every bite lively. Served chilled this salad is packed with protein and rich fats for a meal that feels both wholesome and luxurious.

I love making this dish anytime I want something refreshing but still filling that does not weigh me down.

Ingredients

• Raw shrimp: brings lean protein and a sweet bite Look for shrimp that smells fresh with firm flesh
• Olive oil: adds richness and helps cook the shrimp Choose a fruity extra virgin variety for flavor
• Garlic: offers aromatic depth Use fresh cloves for the best punch
• Salt and pepper: highlight all the fresh flavors Freshly cracked pepper works best here
• Avocados: deliver creaminess and nutrients Pick ones that give slightly to the touch but are not mushy
• Tomatoes: add juicy sweetness I like using ripe Roma or grape tomatoes for best taste
• Lemon juice: brightens the whole dish Always use fresh squeezed if you can
• Blue cheese: brings tangy creaminess Go for a good quality crumbled blue cheese for boldest flavor
• Bacon: adds crispness and smoky flavor Cook until not too crisp so it mixes well
• Jalapeno: brings a gentle heat Only add this if you want a bit of a spicy kick and use fresh for best punch

Instructions

Cook the Shrimp:

Heat a large sauté pan over medium heat and add olive oil and crushed garlic Wait until the oil becomes fragrant but not browned Add the shrimp in a single layer and sprinkle over salt and pepper Cook for five to seven minutes flipping once Shrimp should be totally pink and opaque Remove from pan to avoid overcooking Let shrimp cool entirely

Prep the Salad Base:

In a large bowl combine avocado chunks the second crushed garlic clove tomatoes and lemon juice Add in jalapeno if using Gently mix so the avocado stays in cubes and does not turn to mush

Combine Everything:

Gently toss the cooled shrimp into the avocado mixture Add half the chopped bacon and most of the blue cheese Toss lightly to keep the avocado pieces whole Sprinkle the rest of the bacon and blue cheese on top for garnish

Chill and Serve:

Cover the bowl and refrigerate for one hour to let the flavors blend This salad is perfect served well chilled but you can serve immediately when pressed for time

The first time I served this salad at a summer barbecue it disappeared before the main course even hit the table and now my sister requests it every time she visits

Storage Tips

Store any leftovers in a sealed container in the fridge for up to two days To avoid avocado browning press a piece of plastic wrap right onto the surface of the salad and consider an extra squeeze of lemon juice before sealing

Ingredient Substitutions

If blue cheese is too bold try feta or goat cheese for gentle tang Cooked chicken can easily step in for shrimp if you are running low on seafood Turkey bacon offers a lighter swap and chopped red pepper subs well if tomatoes are out of season

Serving Suggestions

This salad stands alone but I love to spoon it into large romaine lettuce leaves for crunch or wrap leftovers into a low carb tortilla For extra indulgence serve alongside chilled gazpacho or as a filling next to grilled chicken at dinner

Cultural and Historical Notes

Though mixing bacon with shrimp and avocado feels modern it draws on classic American salads that love creamy dressings and rich proteins Bacon with seafood is an old steakhouse combination and blue cheese has been popular in salads across the United States for decades

Seasonal Adaptations

Grape or cherry tomatoes give the sweetest flavor in summer Swap in arugula or baby spinach in colder months Scallions or chives make a fresh swap for jalapeno

Success Stories

Whenever I make this salad for family picnics I am always asked for the recipe and see clean plates come back My friends appreciate the surprising salty blue cheese and the way bacon gives a smoky touch They now make it for their own gatherings and there are never leftovers

Freezer Meal Conversion

This salad is best fresh since avocado and tomatoes do not freeze well If you want to prep ahead cook and freeze only the shrimp and bacon When ready just thaw and toss with the remaining fresh ingredients for quickest assembly

Every time I eat this salad I am reminded of my grandmother who loved adding blue cheese to almost anything She used to say it was the secret to making any cold dish feel fancy

FAQs About This Recipe

→ What kind of shrimp works best?

Raw, peeled, and deveined shrimp cook quickly and stay juicy. Look for fresh or thawed shrimp for optimal texture.

→ Can I substitute blue cheese?

Yes, feta or goat cheese deliver a milder tang. They blend well if you prefer a less robust flavor than blue cheese.

→ How do I prevent avocados from browning?

Fresh lemon juice delays browning and keeping the salad well-chilled preserves the bright green color.

→ Is the jalapeño necessary?

No, jalapeño is optional. Omit it for a classic flavor or add a touch for gentle heat and extra zest.

→ How should leftovers be stored?

Keep in an airtight container for up to two days. Press plastic wrap directly on the surface to minimize browning.

→ What can I serve alongside?

Try lettuce leaves, gazpacho, or a low-carb wrap for a refreshing and satisfying meal combination.