Mediterranean Shrimp Avocado Salad (Print-Friendly Version)
Shrimp, avocado, and crisp vegetables tossed in lemon-herb dressing—bright, balanced, and satisfying.
# What You Need:
→ Salad Base
01 -
1 lb shrimp, peeled and deveined
02 -
2 ripe avocados, diced
03 -
1 cup cherry tomatoes, halved
04 -
1 cucumber, chopped
05 -
1/4 red onion, thinly sliced
06 -
1/3 cup kalamata olives, sliced (optional)
07 -
1/2 cup feta cheese, crumbled
08 -
1/4 cup fresh parsley or dill, chopped
→ Dressing
09 -
3 tbsp olive oil, extra virgin
10 -
2 tbsp lemon juice, freshly squeezed
11 -
1 tsp Dijon mustard
12 -
1 clove garlic, minced
13 -
Salt and pepper, to taste
# How to Make It:
01 -
Pat shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook shrimp 2–3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
02 -
Chop cucumber, halve cherry tomatoes, and thinly slice red onion. Dice avocado last to retain freshness. Slice olives, crumble feta, and chop herbs as needed.
03 -
In a bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well emulsified.
04 -
Combine shrimp, avocado, tomatoes, cucumber, onion, olives, feta, and herbs in a large bowl. Pour dressing over the mixture and gently toss to coat evenly.
05 -
Serve immediately or refrigerate for 10–15 minutes to allow flavors to meld. Enjoy chilled or at room temperature.
# Important Notes:
01 -
Marinate shrimp in olive oil, lemon, and garlic for 10 minutes before cooking to enhance flavor.
02 -
Add leafy greens like spinach or arugula for added volume and nutrients.
03 -
Store components separately if meal prepping to maintain freshness.