Why You’ll Love This Recipe

This Lemony Shrimp Avocado Tomato Salad is bursting with fresh flavors and textures. The succulent shrimp are lightly seasoned and paired with creamy avocado and ripe tomatoes, creating a perfect balance of savory, creamy, and tangy. The lemon dressing brings everything together with a zesty punch that adds brightness to the dish. It’s quick to make, healthy, and incredibly satisfying—ideal for a nutritious lunch or a light dinner.

Ingredients

For the salad:

  • 1 lb shrimp (peeled, deveined, and tails removed)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 2 large avocados (diced)

  • 2 cups cherry or grape tomatoes (halved)

  • 1/2 red onion (thinly sliced)

  • 1/4 cup fresh cilantro (chopped)

For the dressing:

  • 2 tablespoons fresh lemon juice (about 1 lemon)

  • 1 tablespoon olive oil

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey (optional, for sweetness)

  • Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the shrimp:

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

  2. Season the shrimp with salt and pepper.

  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside to cool slightly.

2. Prepare the salad:

  1. In a large bowl, combine the diced avocados, halved tomatoes, and thinly sliced red onion.

  2. Add the cooked shrimp to the bowl and gently toss everything together.

3. Make the dressing:

  1. In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, honey (if using), and a pinch of salt and pepper.

  2. Taste the dressing and adjust the seasoning as needed.

4. Combine and serve:

  1. Drizzle the lemon dressing over the salad and toss gently to coat everything evenly.

  2. Garnish with fresh chopped cilantro and serve immediately.

Servings and Timing

  • Servings: 4 servings

  • Prep Time: 10 minutes

  • Cook Time: 5 minutes

  • Total Time: 15 minutes

Variations

  • Add greens: For extra freshness and crunch, serve the salad on a bed of mixed greens or spinach.

  • Spicy version: Add some diced jalapeño or a pinch of red pepper flakes to the salad for a spicy kick.

  • Other veggies: You can add cucumbers, bell peppers, or corn for added flavor and texture.

  • Grilled shrimp: For extra smoky flavor, grill the shrimp instead of sautéing them.

Storage/Reheating

  • Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavors will still be delicious.

  • Freezing: This salad is best served fresh, but if you need to store leftovers, separate the shrimp and avocado from the other ingredients to prevent sogginess.

  • Reheating: This salad is meant to be served cold and doesn’t need reheating.

FAQs

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp. Just be sure to thaw them properly in the refrigerator overnight or by running cold water over them in a colander.

2. Can I make this salad ahead of time?

While the shrimp and dressing can be prepared ahead of time, it’s best to assemble the salad just before serving to prevent the avocado from browning.

3. Can I make the dressing ahead of time?

Yes, the dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Just give it a good whisk before using.

4. Can I use a different type of lettuce?

Yes, you can use any type of lettuce or leafy greens you prefer, such as arugula, spinach, or romaine, to add more crunch and flavor.

5. How do I prevent the avocado from browning?

To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad. You can also serve the salad immediately after making it to ensure the freshest flavor.

6. How can I make the salad spicier?

If you like heat, add a diced jalapeño or drizzle the salad with some hot sauce like Sriracha for an extra kick.

7. Can I use a different type of dressing?

Yes, you can swap the lemon dressing for a vinaigrette or a creamy dressing, like ranch or tahini, if preferred.

8. Can I add cheese to the salad?

Yes, you can add cheese to the salad. Feta, goat cheese, or crumbled queso fresco would pair wonderfully with the shrimp and avocado.

9. Can I use a different protein instead of shrimp?

Yes, you can replace the shrimp with grilled chicken, salmon, or even tofu for a different protein source.

10. How do I store the leftovers?

Store the leftovers in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavors will still be good.

Conclusion

Lemony Shrimp Avocado Tomato Salad is a refreshing, light, and flavorful dish that’s perfect for warm weather or when you’re craving something healthy and satisfying. The combination of fresh ingredients and zesty lemon dressing makes this salad a delicious and nutritious choice. Whether you’re enjoying it for lunch, dinner, or as a side dish, this salad is sure to become a favorite! It’s quick to make, easy to customize, and bursting with bright, vibrant flavors.

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Lemony Shrimp Avocado Tomato Salad

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  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Pressure Cooking, Sautéing
  • Cuisine: American
  • Diet: Gluten Free
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Description

Lemony Shrimp Avocado Tomato Salad is a refreshing and vibrant dish combining succulent shrimp, creamy avocado, juicy tomatoes, and a tangy lemon dressing. Packed with healthy fats, protein, and vibrant flavors, this salad is the perfect light meal for warmer weather or whenever you’re craving something fresh and satisfying. Quick to make and full of flavor, it’s a great choice for lunch, dinner, or a healthy side dish.

Ingredients

For the Salad:

  • 1 lb shrimp (peeled, deveined, and tails removed)

  • 1 tablespoon olive oil

  • Salt and pepper to taste

  • 2 large avocados (diced)

  • 2 cups cherry or grape tomatoes (halved)

  • 1/2 red onion (thinly sliced)

  • 1/4 cup fresh cilantro (chopped)

For the Dressing:

  • 2 tablespoons fresh lemon juice (about 1 lemon)

  • 1 tablespoon olive oil

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon honey (optional, for sweetness)

  • Salt and pepper to taste

Instructions

  • Cook the Shrimp:
    Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
    Season the shrimp with salt and pepper.
    Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside to cool slightly.

  • Prepare the Salad:
    In a large bowl, combine the diced avocados, halved tomatoes, and thinly sliced red onion.
    Add the cooked shrimp to the bowl and gently toss everything together.

  • Make the Dressing:
    In a small bowl, whisk together fresh lemon juice, olive oil, Dijon mustard, honey (if using), and a pinch of salt and pepper.
    Taste the dressing and adjust the seasoning as needed.

  • Combine and Serve:
    Drizzle the lemon dressing over the salad and toss gently to coat all ingredients evenly.
    Garnish with fresh chopped cilantro and serve immediately.

Notes

Add Greens: For extra freshness and crunch, serve the salad on a bed of mixed greens or spinach.Spicy Version: Add some diced jalapeño or a pinch of red pepper flakes to the salad for a spicy kick.Other Veggies: You can add cucumbers, bell peppers, or corn for added flavor and texture.Grilled Shrimp: For extra smoky flavor, grill the shrimp instead of sautéing them.

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