Shrimp and Avocado Salad with Fresh Tarragon Dressing

This fast and easy shrimp and avocado salad features jumbo shrimp and ripe avocado atop a classic combination of lettuce, baby spinach, grape tomatoes and sliced cucumber.

Drizzled with a creamy dressing made with buttermilk and fresh tarragon it’s an ideal choice for lunch or a light dinner.

Shrimp and Avocado Salad with Fresh Tarragon Dressing

Shrimp and Avocado Salad with Creamy Tarragon Dressing

4 from 13 votes
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This flavorful shrimp and avocado salad pairs your favorite greens with jumbo shrimp, sliced avocado, grape tomatoes, cucumber and a creamy dressing made with buttermilk and fresh tarragon.


  • 1 lb cooked jumbo shrimp, 21 to 30/lb , tails left on
  • Freshly squeezed lemon juice
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 12 ounces various salad greens, butter lettuce, baby spinach, romaine
  • 1 pint grape tomatoes, halved
  • 2 ripe Hass avocados, pitted, peeled and sliced
  • 1 cucumber, peeled and cut into rounds

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons buttermilk
  • 2 tablespoons white wine vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon-style mustard
  • 1 clove garlic, pressed or minced
  • 2 tablespoons fresh tarragon leaves, finely chopped


  • Place the shrimp in a bowl and drizzle with lemon juice and a little olive oil. Season lightly with salt and pepper, toss to coat and set aside.
  • Make the dressing by whisking the olive oil, buttermilk, vinegar, mayonnaise, mustard, garlic and tarragon together in a small bowl until creamy and well blended.
  • In a large bowl, toss the various greens together with the grape tomatoes.
  • Divide the greens between 4 serving plates and top with cucumber slices, avocado and shrimp. Drizzle with dressing and serve.
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