Avocado Shrimp Bacon Salad Bliss

This avocado shrimp salad with bacon is my warm-weather go-to when I want something satisfying but light. Creamy avocado and blue cheese mingle with crisp bacon and sweet shrimp, all livened up by fresh lemon and a hint of jalapeño. It is the kind of salad that makes you look forward to healthy eating. Every forkful is a blend of rich creamy tang and just enough kick to keep things interesting. Whether you are enjoying it as a refreshing lunch or pairing it with soup for dinner, this is one of those dishes everyone goes back for seconds.

I served this at a family barbecue and the bowl was empty before I had a chance to sit down myself. My sister still texts me every summer to ask if I am making it again.

Ingredients

• Raw shrimp: gives lean protein and a sweet bite Look for shrimp with a clean scent and firm texture
• Olive oil: adds richness and helps cook the shrimp Choose extra virgin for the best flavor
• Garlic: offers aromatic depth Use fresh cloves for a bright taste
• Salt and pepper: bring balance and highlight every fresh ingredient Use cracked black pepper straight from the mill
• Avocados: create creamy texture and gentle flavor Ripe but still slightly firm avocados are perfect
• Tomatoes: provide juicy sweetness Opt for ripe grape or Roma varieties
• Lemon juice: lifts and brightens Always use freshly squeezed for a clean pop
• Blue cheese: gives tangy creaminess Choose a crumbled strong blue for bold flavor
• Bacon: adds that smoky crisp counterpoint Cook until just crisp so it holds together without crumbling
• Jalapeno: offers a gentle heat Fresh jalapeño brings a little kick without overwhelming the other flavors

Instructions

Cook The Shrimp:

Heat a large sauté pan on medium then add olive oil and crushed garlic Let the oil become fragrant before it browns Place shrimp in a single layer and sprinkle with salt and pepper Cook for five to seven minutes flipping halfway until shrimp are just pink and opaque Remove immediately and let cool fully to keep shrimp tender

Prep The Salad Base:

In a spacious mixing bowl combine avocado chunks the second clove of crushed garlic chopped tomatoes and fresh lemon juice Toss softly so cubes stay intact Add jalapeño now if you want a bit of heat Mixing gently is key for an attractive salad

Combine Everything:

When shrimp are cooled add them to the avocado mixture Scatter in half the bacon and most of the blue cheese Toss lightly so the avocado holds its shape Top with remaining bacon and a final sprinkle of blue cheese for a pretty finish

Chill And Serve:

Cover and refrigerate for at least an hour to let the flavors develop This salad is at its best well chilled Serve quickly after chilling for the freshest taste though it is enjoyable straight away if you are in a rush

I always smile when I use blue cheese in this salad because it reminds me of my grandmother She sprinkled it on every salad and called it her secret for making even a basic veggie plate taste fancy

Storage Tips

Store leftovers in a tightly sealed container in your refrigerator Avocado does brown quickly so tuck a piece of plastic wrap right against the surface of the salad before sealing the lid to keep the green color Add an extra squeeze of lemon juice over the top if storing longer than a few hours

Ingredient Substitutions

Try crumbled feta or goat cheese if you prefer something milder than blue cheese Leftover rotisserie chicken makes a great swap for shrimp Turkey bacon can be used for a leaner salad and red bell pepper is a lovely stand in for tomatoes during winter months

Serving Suggestions

Serve this salad piled high in lettuce leaves for a fork and knife free lunch It also holds up well tucked into a low carb wrap or scooped over baby spinach with a little more lemon on top My favorite is to pair it with a bowl of gazpacho for a cooling summer plate

Cultural and Historical Notes

This salad draws on classic American steakhouse flavors combining bacon with blue cheese for richness and balance While marrying shellfish and bacon has deep roots in midcentury surf and turf fare the use of avocado brings in a sunny California spirit

Seasonal Adaptations

In summer add sweet corn kernels or toss in chopped fresh basil During winter substitute roasted sweet potato for tomatoes For spring try mixing in baby arugula or microgreens for extra bite

This salad brings sunshine to the table no matter the season. Next time you need something fresh and irresistible give this a try and enjoy every bite.

Your Recipe Questions Answered

→ What shrimp type works best here?

Raw, peeled, and deveined shrimp cooked fresh deliver the juiciest, most flavorful texture.

→ Can I substitute the blue cheese?

Absolutely, swap blue cheese for feta or goat cheese if you prefer a milder creamy tang.

→ How to keep avocado from browning?

Tossing avocado with lemon juice helps prevent browning; serve soon for best appearance.

→ Is jalapeño necessary?

Jalapeño is optional—add for heat or omit for a classic, milder taste.

→ How do I store leftovers?

Store airtight and refrigerate for up to two days. Press plastic wrap to the surface to slow browning.