Description
This bright, creamy shrimp and avocado salad features tender shrimp, ripe avocado, and a lemony dressing. It suits busy cooks, quick lunches, and simple weeknight dinners in under 15 minutes.
Ingredients
Units
Scale
1 lb cooked shrimp (peeled, tails removed)
- 2 ripe Hass avocados
- 6 cups mixed greens
- 1 cup cherry tomatoes (halved)
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 teaspoon honey or agave (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes or 1/2 jalapeño minced (optional)
Instructions
- Thaw and pat shrimp dry.
- Halve avocados, remove pits, and slice; toss with lemon.
- Combine greens, tomatoes, red onion, and cilantro in a large bowl.
- Whisk olive oil, lemon or lime juice, honey, salt, and pepper in a small bowl or jar.
- Drizzle dressing over greens and toss gently.
- Top with shrimp and avocado slices; serve immediately.
Notes
- Pat the shrimp completely dry before adding it to the salad.
- Toss avocado with lemon or lime juice to slow browning.
- Add the dressing gradually so the greens stay crisp.
- For meal prep, store shrimp, greens, and avocado separately.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Salads
- Method: No-Cook Assembly, Tossed
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 4 Servings
- Calories: 320
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 23 g
- Cholesterol: 145 mg