For those aiming to keep goals in check during the New Year festivities, a bright, diet-friendly option can replace the traditional Olivier salad. A celebrated chef from Ersh restaurants shared a lighter salad idea that centers on shrimp and avocado, offering a satisfying combination without tipping the scales. This dish proves that holiday flavors can come with fewer calories and plenty of nutrition, making it a standout choice for health-conscious hosts.
The shrimp and avocado salad is presented as a balanced meal that supports body care and mindful eating throughout the holiday period. It combines the clean richness of avocado with the fresh sweetness of cherry tomatoes, the bite of parmesan, and the heartiness of mixed greens. The result is a dish that is low in calories yet high in taste, texture, and color — a true centerpiece for a table during celebrations that often tempt indulgence.
Key ingredients include shrimp, mixed salad greens, avocado, cherry tomatoes, and parmesan cheese. The dressing emphasizes nuts and herbs, with walnuts, fresh greens, green onions, garlic, a touch of vinegar, and a pinch of salt forming the core, while a hint of sweetness can come from a splash of apple cider or wine vinegar. Preparing the sauce involves blending the herbs with the walnuts and garlic, then finishing with a light sprinkle of salt to balance the flavors. The avocado is sliced, and the cherry tomatoes are halved to release their bright juices. The greens are tossed with the dressing, and the salad is plated with the avocado slices and tomatoes layered on top. A finish with grated parmesan adds a subtle, savory lift to every bite.
For the best shrimp, a quick sear in a small amount of oil with garlic is recommended. This technique preserves the shrimp’s juiciness while infusing it with a fragrant aroma that enhances the overall salad. The result is shrimp that are plump, tender, and distinctly flavorful, even before the dressing is added. The garlic notes linger pleasantly, delivering a warm and inviting scent that complements the cool, creamy avocado and crisp greens.
To assemble, the greens are prepared first, ensuring they are clean and well dried. The walnuts are lightly roasted to heighten their nutty flavor and added to the greens with chopped herbs. Garlic is minced and worked into the mixture, then a dash of vinegar brings brightness without overpowering the other components. The dressing is seasoned with salt to taste, giving the salad a balanced, fresh profile. The avocado is carefully sliced to maintain its shape, and the cherry tomatoes are halved to maximize their color and sweetness. All ingredients are combined in a salad bowl, and the dressing is poured evenly over the top. The dish is finished with a shower of grated parmesan, which melts slightly as the salad sits, adding a creamy, savory layer to the top.
As for the traditional holiday option, one chef noted that some people still prefer to keep the main ingredient in Olivier intact rather than substituting with a different dish. This viewpoint highlights a common tension between preserving classic flavors and embracing healthier updates. The conversation underscores that there are multiple ways to celebrate the season, with the shrimp and avocado salad offering a modern, health-forward alternative that can stand proudly beside time-honored favorites.