Shrimp avocado salad is a fresh, healthy, and protein-packed dish made with juicy shrimp, creamy avocado, crisp vegetables, and a light citrus dressing. It’s perfect for a quick lunch, light dinner, or refreshing summer meal.
1 pound cooked shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
2 tablespoons chopped cilantro or parsley
2 tablespoons olive oil
1 tablespoon fresh lemon or lime juice
1 teaspoon Dijon mustard
Salt to taste
Black pepper to taste
1. Cook shrimp if using raw shrimp and allow them to cool.
2. Dice the avocados and chop the vegetables.
3. In a small bowl whisk olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. In a large bowl combine shrimp, cucumber, tomatoes, onion, and herbs.
5. Add avocado just before serving.
6. Drizzle dressing over the salad.
7. Gently toss until evenly coated.
8. Serve immediately for best freshness.
Use ripe but firm avocados so they hold their shape.
Add avocado right before serving to prevent browning.
You can add mango or corn for extra sweetness.
Store leftovers in an airtight container for up to 24 hours.