Shrimp Avocado Salad Recipe

Introduction

This Shrimp Avocado Salad is a quick, fresh, and flavorful dish perfect for warm days and light meals. Combining tender shrimp with creamy avocado and crisp veggies, it’s a satisfying salad that’s ready in under 20 minutes.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium ripe avocados
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon grainy Dijon mustard
• Salt to taste
• Black pepper to taste

Instructions

1. Step 1: Cook the shrimp by boiling or sautéing until pink and opaque, about 2-3 minutes per side. Set aside to cool.
2. Step 2: In a small bowl, whisk together the olive oil, lemon juice, dried oregano, Dijon mustard, salt, and black pepper to create the dressing.
3. Step 3: In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and peeled shrimp.
4. Step 4: Cut the avocados into chunks and gently fold them into the salad to avoid mashing.
5. Step 5: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Step 6: Chill the salad in the refrigerator for about 30 minutes if desired, then serve fresh.

Tips & Variations

• For extra crunch and flavor, add toasted pine nuts or crumbled feta cheese before serving.
• Swap lemon juice for fresh lime juice for a zesty twist.
• If you prefer more heat, add a pinch of chili flakes to the dressing.
• Use cooked shrimp leftover from a previous meal to save time.

Storage

Store the salad in an airtight container in the refrigerator for up to 1 day. To prevent avocado browning, toss the avocado with a little lemon juice before adding it to the salad. It’s best enjoyed fresh but can be gently reheated if desired—just avoid microwaving avocado directly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this salad?

Yes, frozen shrimp works well. Thaw completely and pat dry before cooking to ensure they don’t add extra moisture to the salad.

How do I keep the avocado from turning brown?

Toss the avocado pieces with a little fresh lemon juice before mixing them into the salad. This helps slow down browning and keeps the salad looking vibrant.

Shrimp Avocado Salad Recipe

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★★★★★

4.8 from 142 reviews

• Author: Naomi
• Total Time: 18 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A fresh and vibrant Shrimp Avocado Salad combining tender shrimp, creamy avocados, crisp vegetables, and a zesty homemade dressing. Perfect for a light, healthy meal that’s ready in under 20 minutes.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 small red onion, thinly sliced
• 1 head romaine lettuce, chopped
• ¼ cup crumbled feta cheese
• 2 tablespoons pine nuts (optional)

Dressing Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grainy Dijon mustard
• 1 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Prep and Toast Pine Nuts: Preheat the oven to 180°C (350°F). Spread pine nuts on a baking sheet and toast them in the oven for about 5-7 minutes until fragrant and lightly golden. Remove and set aside to cool.
2. Make the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, dried oregano, salt, and black pepper until well combined and emulsified.
3. Toss Salad Base: In a large salad bowl, toss the chopped romaine lettuce with the prepared dressing, ensuring all leaves are evenly coated.
4. Add Main Ingredients: Gently fold in the cooked shrimp, diced avocado, halved cherry tomatoes, diced cucumber, and thinly sliced red onion to the dressed lettuce mixture.
5. Finish and Serve: Sprinkle crumbled feta cheese and toasted pine nuts over the salad. For best flavor, chill in the refrigerator for about 1 hour before serving, or serve immediately.

Notes

• You can quickly cook the shrimp by sautéing in a skillet with a little olive oil, salt, and pepper for 2-3 minutes per side until pink and opaque.
• To keep avocado from browning, toss it with a little lemon juice before adding to the salad.
• Substitute pine nuts with toasted almonds or walnuts if preferred.
• This salad is best served chilled but can be enjoyed at room temperature.

• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: shrimp salad, avocado salad, healthy lunch, Mediterranean salad, quick shrimp recipe