Description

This easy shrimp and avocado salad comes together in minutes with fresh ingredients and a simple citrus dressing. It’s light, refreshing, and packed with bold flavors, making it an ideal meal for busy weekdays, meal prep, or summer gatherings.

Ingredients

Scale

For the Salad:

1 lb (450g) cooked shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely sliced
1/2 English cucumber, diced
1/4 cup fresh cilantro or parsley, chopped
1 cup mixed greens or romaine lettuce (optional)

For the Dressing:

2 tbsp olive oil
1 tbsp fresh lime juice (or lemon juice)
1 tsp honey (optional, for a hint of sweetness)
1 tsp Dijon mustard
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for spice)

Instructions

Step 1: Prepare the Dressing

In a small bowl, whisk together olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper. Set aside.

Step 2: Assemble the Salad

In a large mixing bowl, combine shrimp, avocado, cherry tomatoes, cucumber, red onion, and cilantro.

Step 3: Toss & Serve

Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Serve immediately over mixed greens or enjoy as is.

Notes

Shrimp options: You can use grilled, boiled, or sautéed shrimp. If using frozen shrimp, thaw and pat dry before adding to the salad.
Storage: Best eaten fresh, but you can store leftovers (without avocado) in the refrigerator for up to 2 days. Add fresh avocado right before serving.
Make it spicy: Add jalapeño slices or extra chili flakes for more heat.
Dressing alternative: Swap lime juice for balsamic vinegar for a slightly tangy twist.

Prep Time: 10 minutes
Cook Time: 0 minutes (if using pre-cooked shrimp)
Category: Lunch, Dinner, Salad
Method: No-cook, Tossed
Cuisine: American, Mediterranean, Mexican

Keywords: Shrimp and Avocado Salad, quick shrimp salad, easy avocado salad, healthy shrimp recipe, keto shrimp salad, 10-minute salad