Description
This Mediterranean Shrimp and Avocado Salad is a vibrant, healthy dish combining succulent sautéed shrimp with fresh vegetables, creamy avocado, tangy feta, and an olive oil-lemon dressing. Ready in 20 minutes, it’s perfect for a light lunch or dinner with bold Mediterranean flavors.
Ingredients
Scale
Seafood
- 1 lb shrimp (peeled and deveined)
Vegetables & Fruits
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (chopped)
- 1/4 red onion (thinly sliced)
- 1/3 cup kalamata olives (sliced, optional)
Dairy
- 1/2 cup feta cheese (crumbled)
Herbs
- 1/4 cup fresh parsley or dill (chopped)
Dressing
- 3 tbsp olive oil (extra virgin)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper (to taste)
Instructions
- Cook the Shrimp: Pat the shrimp dry and season with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the shrimp for 2–3 minutes on each side until they turn pink and are cooked through. Remove from heat and let them cool slightly.
- Prep the Vegetables: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Dice the avocado last to keep it fresh. Slice the kalamata olives if desired and crumble the feta cheese. Chop the fresh parsley or dill.
- Make the Dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper until the mixture is emulsified and smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, chopped cucumber, sliced red onion, olives (if using), crumbled feta, and chopped herbs. Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Serve: Serve the salad immediately or refrigerate for 10–15 minutes to allow flavors to meld. Enjoy chilled or at room temperature for maximum freshness and taste.
Notes
- To avoid mushy avocado, dice it last and add just before serving.
- You can substitute fresh dill with parsley based on your preference.
- The salad can be stored in the fridge for up to 1 day but is best enjoyed fresh.
- For extra spice, add a pinch of crushed red pepper flakes to the dressing.
- Use peeled and deveined shrimp for easy cooking and eating.
