When the weather heats up or your schedule is packed, a quick, refreshing, and satisfying salad can be a lifesaver. Enter the Shrimp Avocado Salad with Tomatoes — a vibrant, nutrient-packed meal that tastes like sunshine on a plate.
This dish is light yet filling, zesty yet creamy, and every bite delivers a fresh contrast of textures and flavors.
Sweet, tender shrimp are lightly seasoned and sautéed to golden perfection, then tossed with creamy chunks of ripe avocado, juicy cherry tomatoes, and crisp greens.
A zippy lime-garlic dressing ties everything together, giving it a bright, citrusy lift. It’s the perfect balance of protein, healthy fats, and colorful produce — all ready in 20 minutes.
This salad is not only incredibly easy to prepare, but also bursting with feel-good ingredients. Whether you’re looking for a light lunch, a quick dinner, or an impressive starter for a summer gathering, this is the kind of dish that will have everyone asking for seconds.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: Approx. 320 per serving
Ingredients
For the Salad:
- 1 lb (450g) raw shrimp, peeled and deveined (medium or large)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon smoked paprika or chili powder (optional, for spice)
- 1 large ripe avocado, diced
- 1½ cups cherry or grape tomatoes, halved
- 4 cups mixed greens (arugula, baby spinach, romaine, etc.)
- ¼ small red onion, thinly sliced
- 2 tablespoons fresh cilantro or parsley, chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, finely minced
- Salt and pepper, to taste
Directions:
Step 1: Cook the Shrimp
- Pat shrimp dry with paper towels. Season with salt, pepper, and smoked paprika.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Add shrimp in a single layer. Cook for 1–2 minutes on each side or until pink and opaque. Remove from heat and set aside to cool slightly.
Step 2: Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, lime juice, honey, garlic, salt, and pepper.
- Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
- In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, and diced avocado.
- Add the slightly cooled shrimp.
- Drizzle with the dressing and toss gently to combine.
- Garnish with chopped cilantro or parsley if using. Serve immediately.
Why I Love This Recipe
There’s so much to love about this salad. It’s light and fresh, but thanks to the avocado and shrimp, it’s also deeply satisfying. The lime dressing is tangy and a little sweet, which complements the natural sweetness of the shrimp and the creaminess of the avocado beautifully. It’s colorful, healthy, and comes together in minutes.
Best of all, it doesn’t require any complicated ingredients or techniques—just fresh produce, quick-cooked shrimp, and a homemade dressing that takes under a minute to whisk together. It’s my go-to when I want something wholesome without feeling like I’m eating “diet food.”
Why You Must Try It
- High in protein and healthy fats
- Gluten-free, dairy-free, and low-carb
- Ready in under 20 minutes
- Perfect for warm weather meals
- Customizable for your taste or diet
Tips and Variations:
Tips:
- Use pre-cooked shrimp to save time—just thaw and toss into the salad.
- Don’t overcook the shrimp; they turn rubbery if left on the heat too long.
- To prevent the avocado from browning, toss it in a little lime juice before adding it to the salad.
- Make the dressing ahead and store in the fridge for up to 3 days.
Variations:
- Add fruit: Mango or pineapple chunks add a tropical twist.
- Add crunch: Sprinkle with pepitas, sunflower seeds, or toasted almonds.
- Swap the greens: Use romaine for crunch, spinach for a nutrient boost, or kale for heartiness.
- Spice it up: Add jalapeño slices or a pinch of cayenne to the dressing.
- Make it a bowl: Serve over quinoa, brown rice, or couscous for a heartier meal.
Serving Suggestions
- Serve with crusty bread or pita chips for extra crunch.
- Pair with a glass of chilled white wine or sparkling water with lime.
- Serve as a side salad alongside grilled chicken or fish.
- Add tortilla strips and a dollop of sour cream for a Mexican-inspired twist.
Conclusion
Shrimp Avocado Salad with Tomatoes is a celebration of clean eating and fresh flavor. It’s proof that healthy food doesn’t have to be boring or bland. In under 20 minutes, you get a colorful, protein-packed salad that’s both satisfying and nourishing. Perfect for lunch, dinner, or even entertaining, this dish is sure to become a staple in your kitchen — especially when you’re short on time but don’t want to compromise on flavor.
Whether you’re a seafood lover, watching your carbs, or simply trying to eat more greens, this salad checks all the boxes. It’s light yet filling, fresh yet comforting — and totally crave-worthy.
FAQs
Q: Can I make this salad ahead of time?
Yes, but for best results, store the shrimp, dressing, and avocado separately and assemble just before serving to keep everything fresh.
Q: What kind of shrimp should I use?
Any raw shrimp will work, but medium to large shrimp are ideal for salads. Make sure they’re peeled and deveined.
Q: Is this salad keto-friendly?
Yes! It’s low in carbs and high in healthy fats and protein.
Q: Can I use frozen shrimp?
Absolutely—just thaw them thoroughly and pat them dry before cooking.
Q: What can I substitute for avocado?
You can use diced cucumber, mango, or even feta cheese for a creamy contrast.
