Shrimp and Avocado Noodle Salad with Creamy Ginger Vinaigrette

by on May 20, 2012

Our road trip back yesterday from San Francisco was slightly longer than usual, but the beautiful route along the 101 was worth the extra 2 hour drive.  It’s not often that we get to see a mix of California’s gorgeous oak woodland interior and stunning rolling coastline, so the 10 hour drive was visually fabulous. If you ever get a chance to road trip our home state of California, please add Route Highway 1 PCH and 101 on your list. You will not be disappointed.

We spent the last 4 days in San Francisco for a video shoot with Blue Bottle Coffee along with a visit with family. It seems like we’ve been making this trip quite a bit this year, so for our drive home we wanted to mix things up to see more of our beloved state. Gosh, California is just so beautiful in Spring and we’re smitten with it beyond words.

some iPhone images from San Francisco

view of the city from Bay Bridge

cherries in season at the Castro Farmers Market 

The Richmond Bridge in the distance,  Marin County 

Along our drive home we talked about Sierra, the garden, our next travel work trip and what we were going to share on our next post. Then we remembered the avocado shrimp noodle salad! Oh yes, can’t forget that amazing avocado shrimp noodle salad. We had shared an image of this dish about 10 days ago on our Facebook page and wanted to make sure we were able to test the recipe a few more times before we posted.

For our last food photography & styling workshop, the kind folks at The California Avocado Commission were so generous and sent us some avocados to photograph and style with. And with the leftovers, we were able to have a feast of avocados to eat for our Cinco De Mayo party!

Even after the workshop, we had a few gorgeous avocados left over and decided to use those for lunch in our noodle salad. So here it is, one of our favorite lunches to feast on. It’s a fresh and satisfying noodle salad with creamy avocado and grilled shrimp. The creamy ginger vinaigrette binds everything together so well and toss it up a bit to blend the avocado in with the noodles, you have yourself a winning noodle salad.

This noodle salad is wonderful when it’s cold and with all the amazing warm weather we’ve been having, consider it the perfect picnic dish. Hoping your weather is warming up and sunshine is filling your days!


diane and todd

P.S. many of you have asked us about attending our food photography/styling workshops at our studio. We plan on adding two more dates this Summer and will be announcing them soon. In the meantime, you can sign up on the waiting list and get a pre-notification of dates before we officially announce. Sign up for waiting list here at Eventbrite. 

Shrimp & Avocado Noodle Salad

Yield: 2 Servings

Total Time: 10 min


  • 6-8 oz dried Asian Noodles *See Note 1
  • Creamy Ginger Dressing *recipe follows
  • 1/2 lb Shrimp, shelled & deveined
  • 1 Avocado, diced
  • Grape Seed or Canola Oil
  • Sea Salt
  • fresh cracked Black Pepper
  • Cilantro, Thai Basil, or other herb of choice for garnish, chopped or torn

Creamy Ginger Dressing Ingredients

  • 1/4 cup of olive oil or grape seed oil (we prefer grape seed oil because it's lighter and neutral tasting for this dressing)
  • 1 teaspoons of sesame seed oil
  • 2 heaping teaspoons of minced ginger (about a 1" knob)
  • 1 teaspoon of mayo
  • 1 tablespoons rice vinegar
  • 3 teaspoons of soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoons of lime or lemon juice
  • 1 teaspoon of minced cilantro, extra sprigs for garnish


  1. Cook noodles to package directions then rinse and cool under cold water.
  2. Make the dressing: Combine all ingredients together well. Set aside.
  3. Heat a medium saute pan over medium-high heat.
  4. Lightly oil pan and cook shrimp about 30 seconds on each side or until cooked through. Season with salt and pepper.
  5. Starting with 2/3 the amount of dressing, toss noodles, shrimp, avocados, and dressing together. Taste for seasoning preference and add more dressing if necessary.
  6. Garnish with fresh herbs and serve.

Note 1: Usually we'll use a rice noodle such as the Vietnamese bun or pho noodle or a quality ramen or somen noodle. Use whichever type of noodles you prefer most.

Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 41 comments… read them below or add one }

1 Averie @ Averie Cooks May 20, 2012 at 10:43 pm

What a beautiful looking bowl of food and those cherries, too (love them!). Sounds like you two had a productive and fun time in San Fran…and a summer workshop sounds great :)


2 Laura @ GotChocolate May 21, 2012 at 7:43 pm

I agree! Those cherries are so perfect. And those avocados – we don’t get nice ones like that out here in Seattle! JEALOUS!!!!


3 Kate {Something Fabulous} May 20, 2012 at 11:28 pm

Yum! This looks delicious! x

Kate {Something Fabulous}


4 Cate @ Girl Cooks World May 21, 2012 at 1:11 am

That’s one thing I miss about living on the mainland… road trips. A full circle island trip around Oahu only takes a couple hours! Love your photos (as always)… and you’ve got me super excited for cherry season!


5 sreebindu May 21, 2012 at 2:57 am

one bowl to satisfy the tummy and greed =)


6 Jackie @Syrup and Biscuits May 21, 2012 at 5:42 am

Your photography is awe inspiring!


7 lynn @ the actor's diet May 21, 2012 at 7:35 am

woah what combos! i just picked up a basket of cherries yesterday. so excited to eat them.


8 JulieD May 21, 2012 at 7:54 am

Is this the same dressing we had with the salad for lunch on Saturday of the workshop? Either way, this dish looks amazing and I’m going to have to make it for lunch one day soon! It’s so hard finding California Avocados here, I need to email them & ask them where I can get it here. I can’t wait to see you both soon!

I shot some photos yesterday and I was thinking of Todd telling me I didn’t have to shoot so many shots. I still shot too many but not as many as I did before. I’m getting there!


9 Denise @ Creative Kitchen May 21, 2012 at 8:22 am

Wow Julie, really? In south Florida they are plentiful. I can buy them in bags at Publix or Costco. I have 5 in my fridge that I’m using later to make cucumber avocado salsa.


10 White on Rice Couple May 21, 2012 at 2:07 pm

Julie- no, this is a different dressing. The dressing from the workshop hasn’t been posted yet.That’s next on the list!


11 Maria May 21, 2012 at 8:12 am

I want this for lunch…and dinner:)


12 Angie May 21, 2012 at 8:13 am

As always your photos are stunning and the recipe mouthwatering!


13 Joann Misiak via Facebook May 21, 2012 at 8:17 am

I’ve been waiting for this recipe ever since the Avocado page mentioned it. Can’t wait to try it…just can’t decide whether I should pin it on my pasta board or my simply salads board!


14 Denise @ Creative Kitchen May 21, 2012 at 8:20 am

This noodle salad is exactly what I’ve been looking for. I just recently picked up some rice noodles, and have been dying to use them! This flavor combination sounds incredible.

Am definitely filing away your California road trip advice for someday in the future. I’ve only been to CA for layovers on the way to Hawaii…and never even left the airport!! Crazy……


15 White On Rice Couple via Facebook May 21, 2012 at 8:21 am

Joann Misiak thanks Joann and enjoy! add more avocado if you like, can’t’ have too much! xo


16 Joann July 13, 2012 at 2:55 pm

I finally made this tonight! I can’t believe it has taken me so long to try it but I have been out of town a lot and I kept forgetting to look for the noodles. This dressing is so good! It reminds me of the Goop Carrot-Ginger dressing. I cut the recipe in half because I was just making it for myself but that is still a lot of noodles! I could not finish it so now I have lunch for tomorrow all made! Thanks for sharing the recipe!


17 Richard May 21, 2012 at 8:24 am

My mouth is watering!
Looking at the recipe, I don’t see Avocado listed any where except the title.


18 White on Rice Couple May 21, 2012 at 8:26 am

Hi Richard, it should be showing now!


19 Richard May 21, 2012 at 8:34 am

The Avocado thanks you!


20 Sandra Keirsey via Facebook May 21, 2012 at 8:53 am

I hope I can find all the ingredients in Saudi! This looks delish!!!


21 Jennifer May 21, 2012 at 9:31 am

Lovely pictures and lovely dish! Looks delicious.


22 Sheila Best via Facebook May 21, 2012 at 9:35 am

What a yummy dish. This will be a keeper for sure.


23 Marissa | Pinch and Swirl May 21, 2012 at 9:51 am

The noodles look fabulous and I want to hang that farmer’s market photo in my kitchen. Thanks you two.


24 alison @ Ingredients, Inc. May 21, 2012 at 9:55 am

so fabulous!! Hope you guys are doing well and to see you soon. Will you be at EVO?


25 White on Rice Couple May 21, 2012 at 2:06 pm

Alison- yes, we’ll be at Evo again this year. Hope to see you again.


26 Deanna May 21, 2012 at 10:27 am

I visited my sister a in Santa Cruz a few weeks ago and I decided to take the 1/101 home instead of the 5. Best decision. There was a swell in and the waves were breaking 15-20 feet until I hit Santa Barbara. It definitely added some time to the drive, but could also have been me stopping for artichokes and at Big Sur bakery.

One of the other perks to this gorgeous state is the avocado farms. We used to have a tree in our back yard, but it met its end a few years ago. I can’t wait to make this. I usually eat 1/2 an avocado per day. If I don’t, something just feels off.


27 Susan in the Boonies May 21, 2012 at 11:06 am

Looks so great! I printed it out.


28 Candice May 21, 2012 at 11:26 am

I don’t like avocados, but this recipe sure sounds delicious. =D


29 White on Rice Couple May 22, 2012 at 9:56 pm

Candice- hopefully this will be the recipe to help you cross over to loving avocados. :)


30 Georgia @ The Comfort of Cooking May 21, 2012 at 12:50 pm

Such a stunning salad and beautiful images you’ve shared. This recipe encompasses everything I’ve been craving lately! Lovely flavors. Thanks for sharing. Also, I’m having a ChicWrap giveaway today that you should enter!


31 Elaine May 21, 2012 at 4:44 pm

Over the past 4 years while my son was at Sonoma State University, I’ve driven from So. Cal. To Sonoma many times. Every single time I’ve given myself the time to take the 1/101, no matter the season, I spend most of my drive being thankful I live in California. My friends on FB probably think I am a broken record because I inevitably post “I love California!”. No wonder early settlers cried Eureka!
The recipe looks fabulous- cant wait to try it!


32 Devon @ the food bitch blog May 23, 2012 at 7:36 am

Wow. It looks soooo beautiful. I’m dying for a trip out to the West Coast & this just made me even more antsy!


33 Joann Misiak via Facebook May 24, 2012 at 1:50 pm

This was my most popular pin on Pinterest this week!


34 Cheese with Noodles May 25, 2012 at 7:18 am

Everything about this recipe looks amazing! And I’m dying for some fresh cherries.


35 Sugel May 25, 2012 at 10:29 pm

I have a major thing for cold noodle salads. Whenever I get something from the prepared food counter at a store like PCC or Whole Foods, I always end up gravitating toward the Asian noodle salads. So when thinking about what to make for my moms group this week, I figured it was about time I make and share my own.


36 Jamie | My Baking Addiction May 26, 2012 at 11:36 am

So happy you remembered you had this post, it looks incredibly lovely! I can’t wait for summer cherries.


37 shuhan May 27, 2012 at 5:51 am

here in the uk, we’ve been having pretty shitty weather, but finally, finally, the suns’s been out and in fact it;s been much too hot these days. a cold noodle salad like this will be perfect. been a long time follower of your blog, but never really commented before, because I have problems with the comments box (I can’t see what I typed, I don’t know why, so let’s hope I typed everything right for this one), but decided I really do want to drop you a line to say hi and just to say I really love your blog, and gorgeous photos as usual,.


38 White on Rice Couple May 27, 2012 at 3:20 pm

Thanks for letting us know about your problems with the comments box. This is the first we’ve heard of it and will have to look into the issue.

Glad you enjoy our blog! Thanks for the sweet compliment.

T & D


39 Vijitha May 27, 2012 at 6:14 pm

Yes California is beautiful and I love to hang around highway 101 and the drive along the pacific ocean is breathtaking.

Such a beautiful looking bowl of noodles. I love shrimp and avocados and glad that this recipe has them both.


40 Caralyn @ glutenfreehappytummy June 2, 2012 at 1:23 pm

what a beautiful blog! and that bowl of noodles looks amazingly delicious! shrimp, avocado and noodles? YES PLEASE! thanks for sharing! gorgeous photos too!


41 Nadine August 3, 2012 at 5:13 pm

Made this for my family for dinner tonight. Everyone loved it and I had all the ingredients at home except for the avacado. We used soba noodles because I’m trying to avoid regular pasta. I also added some broccoli florets to add a little more green to the meal. Very yummy, -definitely a keeper


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