Mediterranean Shrimp Avocado Salad

This Mediterranean Shrimp and Avocado Salad is all about freshness and vibrant flavors that come together in under thirty minutes. It delivers lean protein and heart-healthy fats with every bite making it ideal for light meals or quick lunches without sacrificing taste or nutrition.

I first made this one summer afternoon when I had leftover shrimp and produce in the fridge. Now it is on constant rotation during warm months.

Ingredients

• Shrimp: peeled and deveined brings lean protein and cooks fast
• Avocados: creamy and satisfying select slightly soft but firm ones
• Cherry tomatoes: sweet acidity and juicy bite look for deep red color
• Cucumber: cooling and crisp use seedless or English variety for best texture
• Red onion: mild sharpness thin slicing tames the bite
• Kalamata olives: savory optional but adds great depth
• Feta cheese: tangy and salty choose block feta and crumble fresh
• Fresh parsley or dill: brightness and freshness fresh chopped is best
• Olive oil: extra virgin base for the dressing choose cold pressed
• Lemon juice: fresh acidity balances richness freshly squeezed is best
• Dijon mustard: depth and emulsifier helps bind dressing flavors
• Garlic: minced adds aromatic bite finely mince for smooth texture
• Salt and pepper: enhances flavor add gradually and taste as you go

Step-by-Step Instructions

Cook the Shrimp:

Pat shrimp dry with paper towels to remove moisture and season with a light sprinkle of salt and pepper. Heat a skillet over medium high with a small amount of olive oil. Cook shrimp in a single layer for two to three minutes on each side until opaque and lightly golden. Remove and let cool slightly.

Prep the Vegetables:

Slice cherry tomatoes in half for easy bites. Dice cucumber into even chunks. Thinly slice red onion for delicate texture. Dice avocado just before combining to maintain freshness. If using olives slice them now. Crumble feta from the block for best texture. Roughly chop parsley or dill for herbaceous lift.

Make the Dressing:

In a small bowl whisk olive oil lemon juice Dijon mustard minced garlic and a pinch of salt and pepper. Keep whisking until fully combined and slightly thickened. Taste and adjust seasoning as needed.

Assemble the Salad:

In a large bowl add shrimp avocado tomatoes cucumber onion olives feta and herbs. Pour dressing evenly over ingredients and gently toss just until everything is coated and combined. Avoid overmixing to keep avocado intact.

Serve:

Serve immediately for best texture or chill in the fridge for ten to fifteen minutes to let flavors meld. Enjoy cold or at room temperature.

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I especially love the creamy chunks of avocado that balance the briny olives and sweet tomatoes. My sister and I always make this for beach picnics with pita and watermelon.

Storage Tips

If you plan to meal prep keep shrimp and vegetables separate from the dressing and avocado. Store in airtight containers in the fridge for up to one day. Toss everything together just before serving to preserve texture and color.

Ingredient Substitutions

You can swap shrimp with grilled chicken or chickpeas for a different protein. Use plant based feta to make it dairy free. If tomatoes are not in season use roasted red peppers for sweetness.

Serving Suggestions

This salad pairs beautifully with warm pita hummus or a chilled glass of white wine. Add a scoop of lemon couscous or serve it as a wrap inside lettuce leaves or flatbread.

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Cultural Context

This dish draws on Mediterranean eating principles which emphasize fresh vegetables olive oil seafood and herbs. It reflects a lifestyle rooted in seasonal ingredients and balanced nutrition.

Recipe Questions

→ Can I use frozen shrimp instead of fresh?

Yes, just make sure to thaw them completely and pat dry before cooking to prevent excess moisture.

→ What other proteins can I use in place of shrimp?

Grilled chicken, salmon, or even chickpeas work wonderfully as alternatives depending on your preference.

→ Can I add grains like quinoa or couscous?

Absolutely. Whole grains like quinoa or couscous will make the salad more filling and nutrient-dense.

→ How should I store leftovers?

Keep components separate if possible. Once assembled, store in an airtight container for up to one day. Avocado may brown slightly.

→ How do I keep the avocado fresh in the salad?

Add the avocado just before serving, and toss it with lemon juice to help minimize browning.

→ Can I make this salad dairy-free?

Yes, simply omit the feta cheese or substitute it with a dairy-free alternative.