Description
Shrimp Avocado Salad is a creamy, refreshing, and protein-packed dish made with tender shrimp, crisp cucumbers, romaine lettuce, and ripe avocado, all tossed in a tangy Greek yogurt herb dressing. Ready in just 20 minutes, this wholesome and colorful salad makes a quick lunch, light dinner, or elegant side dish perfect for any occasion.
Ingredients
1 lb large shrimp (thawed, tails and shells removed)
1 tbsp olive oil (for cooking shrimp)
1 heart romaine lettuce, chopped
2 Persian cucumbers, chopped (or ¾ English cucumber)
1 medium avocado, peeled and cubed (ripe)
Salt and pepper, to taste
Yogurt Dressing:
½ cup plain Greek yogurt
¼ cup olive oil
Juice of ½ lemon (about 2 tbsp)
½ tsp white wine vinegar (or apple cider vinegar)
1–2 cloves garlic, minced
½ tsp honey
½ tsp cumin
2 tbsp fresh mint
¼ cup fresh dill
1 tbsp water (to thin)
Salt and pepper, to taste
Instructions
- Season shrimp with olive oil, salt, and pepper. Cook in a hot skillet for 1–2 minutes per side until pink and opaque. Set aside.
- Make the dressing: Add yogurt, olive oil, lemon juice, vinegar, garlic, honey, cumin, mint, dill, and water to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
- Assemble the salad: Arrange chopped romaine as the base, then add cucumbers, shrimp, and avocado.
- Drizzle with yogurt dressing, toss gently, and garnish with extra herbs if desired. Serve immediately.
Notes
- Best served fresh to preserve avocado and lettuce texture.
- For a dairy-free option, use coconut or almond-based yogurt.
- Chill shrimp and dressing before serving for a refreshing cold salad.
- Add grains like quinoa or farro to turn this into a hearty meal.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 185mg
