Mediterranean Shrimp Avocado Salad (Printable Recipe)
Refreshing shrimp avocado salad with feta and lemon herb dressing for a bold and vibrant Mediterranean bite.
# Ingredients You'll Need:
→ Salad Base
01 -
1 pound shrimp, peeled and deveined
02 -
2 ripe avocados, diced
03 -
1 cup cherry tomatoes, halved
04 -
1 cup cucumber, diced (preferably seedless or English)
05 -
1/4 cup red onion, thinly sliced
06 -
1/4 cup Kalamata olives, sliced (optional)
07 -
1/3 cup feta cheese, crumbled from block
08 -
2 tablespoons fresh parsley or dill, chopped
→ Dressing
09 -
3 tablespoons extra virgin olive oil
10 -
2 tablespoons fresh lemon juice
11 -
1 teaspoon Dijon mustard
12 -
1 clove garlic, minced
13 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Pat shrimp dry with paper towels and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side until opaque and lightly golden. Remove from heat and let cool slightly.
02 -
Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the herbs. Dice the avocado just before combining to preserve its color and texture. Slice the olives if using. Crumble the feta cheese from a block.
03 -
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
04 -
In a large mixing bowl, combine the cooked shrimp, avocado, tomatoes, cucumber, onion, olives, feta, and herbs. Drizzle the dressing over the top and gently toss until just combined, taking care not to mash the avocado.
05 -
Serve immediately at room temperature or chill for 10–15 minutes before serving to allow flavors to meld.
# Extra Tips:
01 -
Marinate shrimp briefly in lemon juice and garlic for deeper flavor before cooking.
02 -
Toss avocado with a small amount of lemon juice to help prevent browning.
03 -
Store components separately and assemble just before serving for optimal texture.