Mediterranean Lemony Shrimp, Avocado & Tomato Salad
A light, zesty, and protein-packed salad for warm days
This Mediterranean Lemony Shrimp, Avocado & Tomato Salad is the perfect balance of freshness, creaminess, and zest. Tender shrimp are quickly sautéed or grilled with lemon and herbs, then tossed with juicy cherry tomatoes, creamy avocado, and crisp greens. A simple lemon-olive oil dressing brings everything together, making it ideal for a quick lunch, a light dinner, or a no-fuss crowd-pleaser. Naturally gluten-free, low-carb, and packed with heart-healthy fats and lean protein.
Time
Prep Time: 15 minutes
Cook Time: 5–7 minutes
Total Time: ~20–22 minutes
Serves: 2–3
Ingredients
For the Shrimp:
1 lb (450g) large shrimp, peeled & deveined
1 tbsp olive oil
2 cloves garlic, minced
Zest & juice of 1 lemon
½ tsp dried oregano or Italian seasoning
Salt & black pepper, to taste
For the Salad:
1 large avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 cups mixed salad greens (e.g., arugula, spinach, romaine, or spring mix)
2 tbsp fresh parsley or basil, chopped
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard (optional for a tangy punch)
Salt & pepper, to taste
Instructions
Cook the shrimp:
In a skillet over medium-high heat, heat 1 tbsp olive oil. Add garlic and sauté for 30 seconds until fragrant. Add shrimp, lemon zest, lemon juice, oregano, salt, and pepper. Cook for 2–3 minutes per side, or until shrimp turn pink and opaque. Remove from heat and set aside to cool slightly.
Make the dressing:
In a small bowl or jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, Dijon mustard (if using), salt, and pepper. Taste and adjust seasoning.
Assemble the salad:
In a large bowl or serving platter, layer the greens, cherry tomatoes, avocado, and red onion. Top with cooked shrimp and chopped herbs.
Dress and serve:
Drizzle with the lemon dressing right before serving and gently toss to coat. Serve immediately with extra lemon wedges on the side if desired.
Tips
Use Fresh Shrimp: For best flavor and texture, use fresh or high-quality frozen shrimp (thawed completely and patted dry before cooking).
Don’t Overcook Shrimp: Shrimp cook very quickly—remove them from the pan as soon as they turn pink and curl slightly to avoid rubbery texture.
Avocado Timing: Add avocado right before serving to prevent browning. Toss in lemon juice if prepping in advance.
Chill the Salad: If serving on a hot day, refrigerate the veggies and dressing ahead of time for an extra refreshing meal.
Variations
Add Feta: Crumbled feta or goat cheese adds a creamy and salty contrast.
Spice it Up: Add a pinch of red pepper flakes or a drizzle of chili oil to the shrimp for a spicy Mediterranean twist.
Grilled Version: Grill shrimp on skewers for a smoky flavor—perfect for summer cookouts.
Add Crunch: Toss in toasted pine nuts, sunflower seeds, or sliced almonds for texture.
Ingredient Swaps
Protein Options: Substitute shrimp with grilled chicken, salmon, or even canned tuna.
Herb Variations: Try dill, mint, or cilantro instead of parsley or basil.
Greens Flexibility: Use whatever greens you have—kale (massaged), butter lettuce, baby spinach, or a crunchy romaine mix.
Make It a Meal
Wrap it Up: Serve the salad in pita pockets or lettuce wraps for a handheld version.
Grain Bowl Style: Add cooked quinoa, couscous, or farro to make it a more filling grain bowl.
Q&A
Q: Can I make this salad ahead of time?
A: Yes, with a few adjustments. Cook the shrimp and prep the veggies (except avocado) ahead of time. Store dressing separately. Add avocado and dress the salad just before serving to maintain freshness.
Q: Is this salad keto-friendly?
A: Definitely. It’s low in carbs, high in healthy fats (from avocado and olive oil), and packed with protein—ideal for keto or low-carb lifestyles.
Q: Can I serve this salad warm or cold?
A: Either works! It’s delicious warm right after cooking the shrimp, or chilled for a refreshing cold salad.
Q: What’s a good side dish for this salad?
A: It pairs well with toasted pita bread, hummus, a side of couscous, or a light soup like lentil or gazpacho.
Nutrition Facts
(Estimated per serving; serves 2–3)
Calories: ~390
Protein: 28g
Fat: 26g
Saturated Fat: 4g
Carbohydrates: 12g
Fiber: 6g
Sugar: 4g
Sodium: ~580mg
Note: May vary based on portion size and exact ingredients used.
Final Thoughts
This Mediterranean Lemony Shrimp, Avocado & Tomato Salad is light yet satisfying, combining fresh, heart-healthy ingredients with bold flavors. It’s the perfect quick meal for busy days, summer gatherings, or when you just want something wholesome and refreshing. With endless ways to customize, it’s a go-to salad you’ll crave again and again.