It’s that moment when you take your first bite of a refreshing, vibrant Shrimp + Avocado + Tomato Salad, and the burst of flavors explodes in your mouth. This dish comes together in about 20 minutes, bringing together juicy shrimp, creamy avocado, and sweet cherry tomatoes into a delightful salad. The combination of textures and flavors works perfectly to create a dish that’s light yet satisfying.
This recipe is ideal for anyone looking for a quick, nutritious meal or a stunning dish to impress guests. It’s perfect for a leisurely lunch, a weeknight dinner, or a summer barbecue. While this salad is best enjoyed fresh, it can be stored in the fridge for a day or two, making it a convenient option for meal prep.
Why You’ll Love This Recipe
- The shrimp cooks in just a few minutes, making it a speedy meal.
- The creaminess of the avocado pairs exquisitely with the crispy shrimps.
- A bright, zesty lemon dressing enhances all the flavors.
- It’s a colorful dish that’s as visually appealing as it is delicious.
What You’ll Need
You’ll need a handful of ingredients to create this salad.
For the Salad
- 1 lb. raw shrimp, peeled and deveined
- 2 large avocados, diced
- 8 oz. mixed cherry tomatoes, cut in half
- 1 green chili, seeded & sliced
- a good handful of fresh cilantro or flat-leaf parsley leaves, chopped
For the Dressing
- 2 Tbsps olive or avocado oil, divided
- 1-2 fresh garlic cloves, minced or pressed
- 1 large fresh lemon, both juice and zest of
- sea salt to taste
- fresh ground black pepper to taste
Use avocado oil for cooking and olive oil for drizzling.
Substitutions & Swaps
- Shrimp: Substitute with cooked or canned tuna.
- Avocado: Greek yogurt for creaminess.
- Green chili: Jalapeño for added heat.
- Cilantro: Basil or mint for a different flavor.
How to Make It
Follow these straightforward steps to whip up your salad.
Heat the Oil
Heat one tablespoon of oil in a large skillet over medium-high heat.
Cook the Shrimp
Add shrimp and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent. Season shrimp with sea salt and pepper to taste, then remove from heat.
Combine Ingredients
In a large bowl, add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.
Dress the Salad
Drizzle with remaining tablespoon of oil and squeeze in your fresh lemon juice, adding zest as well. Very gently toss to combine everything together.
Adjust and Serve
Adjust seasonings to your taste and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, the avocado will brown.
Reheat: Not recommended; serve cold or at room temperature.
Tips for Best Results
- Opt for fresh shrimp for the best flavor and texture.
- Be gentle when tossing to keep the avocado from mashing.
- Add more lemon juice for extra tanginess if desired.
- Serve immediately for optimal freshness and taste.
Serving Suggestions
- Pair with crunchy tortilla chips for a delightful appetizer.
- Serve alongside grilled fish for a complete dinner.
- Enjoy it as a light lunch on a warm day.
