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Shrimp Avocado Tomato Salad Recipe

Shrimp Avocado Tomato Salad Recipe

This Shrimp Avocado Tomato Salad Recipe combines succulent shrimp, fresh vegetables, and a zesty dressing for a perfect meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

  • skillet
  • medium bowl
  • Large salad bowl
  • mason jar

Ingredients
  

For the shrimp

  • 1 tablespoon olive oil
  • 0.5 lb raw shrimp peeled and deveined tail-on
  • salt and ground black pepper to taste

For the salad

  • 4-6 cups romaine lettuce washed and chopped
  • 1 cup cherry tomatoes cut in half
  • 3 slices red onions
  • 0.5 avocado
  • 2 medium boiled eggs sliced
  • Feta cheese for garnishing

For the dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • salt and fresh ground black pepper to taste

Instructions
 

For the shrimp

  • Using paper towels, pat dry shrimp and add in a medium bowl.
  • Add salt and black pepper. Stir well.
  • In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

For the salad

  • In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp. Slice avocados and arrange on salad.
  • In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing.
  • Taste to check the seasoning and pour over the salad. Top with feta cheese. Enjoy!

Notes

Buy peeled and deveined shrimp to speed up the prep time. You can soak the red onions in cold water to remove some of the bite from them. Pat the shrimp dry before using as it can steam instead of sear in the skillet if there’s moisture. To store: Put leftover shrimp salad into an airtight glass container and keep in the refrigerator for up to 3 days. Store the dressing separately, so it doesn’t make the salad soggy. To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimp have reached room temperature. Freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 24gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 185mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 25mgCalcium: 15mgIron: 10mg
Keyword avocado salad, Fresh Salad, Healthy Salad, seafood salad, shrimp salad, Tomato Salad
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