Pesto Shrimp and Avocado Salad

Pesto Shrimp and Avocado Salad

This refreshing and flavorful salad combines succulent shrimp with creamy avocado, crisp vegetables, and a zesty pesto dressing. Perfect for a light lunch or dinner, this salad is both nutritious and satisfying.


200 grams shrimp (peeled and deveined)

1 ripe avocado (cubed)

1 cup cherry tomatoes (halved)

1/2 cucumber (sliced)

1/4 red onion (thinly sliced)

– 1/4 cup pesto sauce (store-bought or homemade)

1 tablespoon olive oil

Salt and pepper to taste

Lemon juice (optional, for extra zest)


1.Cook the Shrimp:

In a skillet, heat the olive oil over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque (about 3-4 minutes per side). Remove from heat and set aside to cool.

2. Prepare the Salad Base:

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.

3. Add Avocado and Shrimp:

Add the cubed avocado and cooked shrimp to the salad.

4. Dress the Salad:

Drizzle the pesto sauce over the salad and gently toss to combine. Adjust seasoning with additional salt, pepper, and lemon juice if desired.

5. Serve Immediately:

Serve the salad immediately to enjoy the fresh flavors.


Nutritional values can vary based on the exact ingredients and portion sizes used.

Using a homemade pesto can control added sugars and sodium levels.

Adjust the amount of pesto to your preference for more or less dressing.

This Pesto Shrimp and Avocado Salad is a great choice for a balanced meal, providing healthy fats, lean protein, and a variety of vitamins and minerals.


( 2 servings)

Calories: 450Protein: 25gTotal Fat:34gSaturated Fat:5gMonounsaturated Fat:19g Polyunsaturated Fat: 4gCholesterol: 220mgCarbohydrates: 15gDietary Fiber: 7gSugars: 4gSodium: 600mgPotassium: 750mgVitamin A: 25% Vitamin C: 35% o Calcium:10%  Iron: 15% o

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