Shrimp and Avocado Noodle Salad with Creamy Ginger Vinaigrette
This avocado shrimp noodle salad recipe is a winner! If you love shrimp AND avocados, this the perfect dinner. 
Avocado Shrimp Noodle Salad
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.
Easy Noodle Recipe with Avocado
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!
hugs,
diane and todd
Shrimp & Avocado Noodle Salad
Ingredients
- 6-8 oz dried Asian Noodles , or spaghetti
- 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 olive oil or grape seed oil (we prefer grape seed oil because it's lighter and neutral tasting for this dressing)
- 1 teaspoon sesame seed oil
- 2 teaspoons minced ginger (about a 1" knob)
- 1 teaspoon mayo
- 1 Tablespoon rice vinegar
- 1 Tablespoon soy sauce
- 1/2 teaspoon sugar
- 2 teaspoons lime or lemon juice
- 1 teaspoon minced cilantro , extra sprigs for garnish
Instructions
- Cook noodles to package directions then rinse and cool under cold water.
- Make the dressing: Combine all ingredients (oil, sesame oil, ginger, mayo, rice vinegar, soy sauce, sugar, lime/lemon juice, and cilantro) and mix until well combined. Set aside.
- Heat a saute pan over medium-high heat. Lightly oil pan and cook shrimp about 30 seconds-1 minute on each side or until cooked through. Season with salt and pepper.
- 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. Garnish with fresh herbs and serve.
Notes
Nutrition Information per Serving
Tryair frying the shrimp for this easy recipe.
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
what a beautiful blog! and that bowl of noodles looks amazingly delicious! shrimp, avocado and noodles? YES PLEASE! thanks for sharing! gorgeous photos too!
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.
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,.
x
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
So happy you remembered you had this post, it looks incredibly lovely! I can’t wait for summer cherries.
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.
Everything about this recipe looks amazing! And I’m dying for some fresh cherries.
This was my most popular pin on Pinterest this week!
Wow. It looks soooo beautiful. I’m dying for a trip out to the West Coast & this just made me even more antsy!
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!
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!
I don’t like avocados, but this recipe sure sounds delicious. =D
Candice- hopefully this will be the recipe to help you cross over to loving avocados. 🙂
Looks so great! I printed it out.
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.
so fabulous!! Hope you guys are doing well and to see you soon. Will you be at EVO?
Alison- yes, we’ll be at Evo again this year. Hope to see you again.
The noodles look fabulous and I want to hang that farmer’s market photo in my kitchen. Thanks you two.