Description
This vibrant Shrimp Salad is a refreshing blend of juicy shrimp, crisp vegetables, creamy avocado, and a zesty lemon dressing. It’s light, flavorful, and perfect for warm days or quick meals.
Ingredients
Scale
- 1 pound cooked shrimp, peeled and deveined
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1/4 small red onion, thinly sliced
- 1 cup cucumber, sliced
- 3 cups mixed greens
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat a skillet over medium heat with a little olive oil if using raw shrimp. Sauté for 2–3 minutes per side until pink and opaque. Set aside to cool.
- In a large bowl, combine cooked shrimp, cherry tomatoes, cucumber, red onion, and mixed greens.
- Add diced avocado to the bowl gently.
- In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or chill for 10 minutes before serving.
Notes
- Use ripe but firm avocado for best texture.
- Flash-chill shrimp in ice water after cooking to keep them juicy.
- Add herbs like cilantro or parsley for extra freshness.
- Chill your salad bowl ahead for extra crispness.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 165mg
Keywords: shrimp salad, summer salad, easy seafood salad, avocado shrimp salad, quick lunch salad