Seafood Coctail Salad

This is a salad that plays against expectations. Plump shrimp and creamy avocado share the plate with melon cubes, orange slices, and halved strawberries. The dressing is the clever bit: bottled cocktail sauce thinned with creamy salad dressing, which gives you that familiar shrimp-cocktail tang balanced with a mayonnaise-like body.

The sweet-meets-savory angle is what makes it work. Sweet fruit against briny shrimp with a tangy dressing bridging both worlds. Think of it as a shrimp Louie that went on vacation and came back with fruit.

Cold everything is the rule. Shrimp, melon, and avocado all benefit from a chill before tossing, which keeps the dressing from going watery.

Assemble just before serving. The avocado browns and the melon weeps if this sits too long.

Kitchen Tips

• Toss the avocado lightly with lemon juice before adding to the shrimp to prevent browning.
• Use ripe-but-firm avocados. Too soft and they turn to mush when tossed with dressing.
• Thin the dressing with a little water, not more cocktail sauce. Too much cocktail sauce turns the whole thing too sweet and tomato-heavy.
• Use a melon baller instead of cubes for prettier plating, if you’re serving for guests.

Variations

• Swap shrimp for lump crab, lobster, or a mix of seafood for a more luxurious version.
• Add toasted pine nuts or slivered almonds for crunch.
• Garnish with fresh mint or basil leaves for an herbal note.