Shrimp and Avocado Salad
Bright, juicy shrimp and creamy avocado come together in a light, zesty salad that tastes like summer on a plate. Tossed with crisp greens, cherry tomatoes, and a punchy lemon dressing, it's the kind of meal that feels indulgent but comes together in minutes.
For 4 servings
- prep
Season the shrimp.
Pat the peeled and deveined shrimp dry with paper towels. Sprinkle with a pinch of salt and freshly ground black pepper, tossing to coat evenly.
- saute · ~4 min
Cook the shrimp until pink and opaque.
1.Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.2.Add the seasoned shrimp in a single layer and cook until pink on the bottom, about 2 minutes.3.Flip and cook until just opaque throughout, about 1 to 2 minutes more.4.Transfer to a plate and let cool slightly.TIPDon't overcrowd the pan — cook in two batches if needed so the shrimp sear rather than steam. - mix
Make the lemon dressing.
In a small bowl, whisk together the fresh lemon juice, 2 tablespoons olive oil, and 0.25 teaspoon salt until emulsified.
- assemble
Assemble the salad.
1.Arrange the mixed salad greens on a large platter or divide among plates.2.Scatter the halved cherry tomatoes, sliced red onion, and diced avocado over the greens.3.Top with the cooked shrimp.4.Drizzle the lemon dressing evenly over everything. - garnish
Garnish with fresh cilantro and serve immediately.
Sprinkle chopped cilantro over the salad. Serve right away while the shrimp are still warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp completely dry before seasoning to ensure a good sear.
- 2Cook shrimp in a single layer; overcrowding causes steaming instead of browning.
- 3Use ripe but firm avocados so they hold their shape when diced.
- 4Dress the salad just before serving to keep the greens crisp.
- 5Slice red onion paper-thin and soak in cold water 5 minutes to mellow its bite.
- 6Let cooked shrimp rest 2-3 minutes before adding to salad so they don't wilt the greens.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon red pepper flakes or a minced serrano chile to the shrimp while cooking for a kick of heat that complements the cool avocado.
mango avocadoMango-avocado
Replace half the cherry tomatoes with diced ripe mango for a sweeter, tropical twist that pairs beautifully with the lemon dressing.
herb swapHerb-swap
Substitute cilantro with fresh mint or basil for a different herbal note that still works with the citrus and seafood.
low carb bowlLow-carb bowl
Skip the mixed greens and serve the shrimp, avocado, and tomatoes over a bed of cucumber noodles or cauliflower rice for a keto-friendly meal.
Why this is on our healthy list.
Lean Protein Boost
Shrimp is a low-fat, high-quality protein source that supports muscle repair and keeps you full without excess calories.
Heart-Healthy Fats
Avocado provides monounsaturated fats and potassium, which help maintain healthy blood pressure and cholesterol levels.
Rich in Antioxidants
Cherry tomatoes are loaded with lycopene and vitamin C, which protect cells from oxidative stress and support immune function.
Vitamin K from Greens
Mixed salad greens contribute vitamin K and folate, important for bone health and blood clotting.
Frequently asked questions
Yes, just thaw them fully in the refrigerator or under cold running water, then pat very dry before seasoning and cooking to avoid excess moisture.
