Some dishes just scream “fresh” before you’ve even picked up a fork. Avocado Shrimp Salad is one of those. It’s the sort of dish that brightens up a table, whether you’re having a quiet lunch in the garden or serving a light starter for friends. What makes this salad special isn’t just how vibrant it looks—it’s the way everything on the plate works together. It’s like summer in a bowl.
Let’s start with the base: crisp, green lettuce leaves. They’re the cool, crunchy foundation that holds everything up. You want something leafy, not limp, and definitely not shy when it comes to adding texture. I usually go for a mix of romaine and butterhead, but whatever you’ve got that’s fresh will do nicely.
Next comes the colour burst—sliced plum tomatoes and fresh cucumber. The plum tomatoes give a juicy pop of sweetness, while the cucumber adds a clean, cool bite. They’re simple ingredients, but don’t let that fool you. They play an important role. You could say they’re the reliable backup dancers that let the stars of the show shine.
And speaking of stars, it wouldn’t be Avocado Shrimp Salad without that creamy, ripe avocado. When perfectly soft, it melts in the mouth. I like to fan the slices out over the top—it looks fancy even when it isn’t. There’s something about avocado that makes everything feel a little more luxurious, don’t you think?
Now, the real crown jewel: the shrimp. Plump, tender, and ever so slightly sweet, they bring a light seafood flavour that balances the richness of the avocado. Whether they’re grilled, boiled, or gently pan-fried, shrimp always manage to impress without trying too hard. They perch proudly on top of the salad, looking elegant and ready to be devoured.
But let’s not forget the finishing touch—the dressing. This is where everything ties together. You want something light enough not to overpower the ingredients but tasty enough to lift them. A tangy, slightly sweet dressing does the trick. It drizzles over the avocado, soaks into the tomatoes, and clings to the shrimp like a well-written love letter.
Altogether, this salad is a perfect mix of freshness and flavour. It’s simple, it’s beautiful, and best of all—it tastes like you’re treating yourself, even when you’re just making lunch on a Tuesday!
Avocado Shrimp Salad pairs beautifully with crisp, refreshing white wines that complement both the delicate sweetness of the shrimp and the creamy texture of the avocado. Here are three great options:
- Sauvignon Blanc – This is the top choice. Its zesty acidity and citrus notes (think lime, lemon, and green apple) brighten the salad and cut through the richness of the avocado. Look for bottles from New Zealand or the Loire Valley in France.
- Pinot Grigio – Light, clean, and subtly fruity, Pinot Grigio won’t overpower the shrimp or dressing. Italian versions tend to be especially dry and crisp, making them ideal for such a fresh dish.
- Albariño – A slightly lesser-known white from Spain, Albariño offers a delightful mix of citrus, peach, and mineral notes. It’s a natural match for seafood and has just the right vibrancy for salads like this.
If you prefer something sparkling, a dry Prosecco or Cava also works wonderfully—it adds a festive touch and keeps the palate refreshed with every bite.
Avocado Shrimp Salad
Ingredients
Salad base:
- 200 g mixed lettuce leaves e.g. romaine and butterhead washed and dried
- 8 medium baby plum tomatoes sliced
- 1 medium cucumber peeled (optional) and sliced
Toppings:
- 2 large ripe avocados halved, stones removed and sliced
- 300 g shrimp raw shelled and deveined (or pre-cooked if preferred)
Dressing:
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice freshly squeezed or lime juice
- 1 tsp honey or a pinch of caster sugar
- sea salt to taste
- freshly ground black pepper to taste
Instructions
- If using raw shrimp, bring a small pan of water to the boil, add the shrimp and cook for 2–3 minutes until pink and just firm. Drain and set aside to cool slightly.300 g shrimp
- Tear or chop the lettuce into bite-sized pieces and distribute evenly between four plates or shallow bowls.200 g mixed lettuce leaves
- Arrange the tomato and cucumber slices over the lettuce.8 medium baby plum tomatoes, 1 medium cucumber
- Peel and thinly slice each avocado half. Fan the slices over the tomatoes and cucumber for an attractive presentation or just pile them up.2 large ripe avocados
- In a small bowl, combine the olive oil, lemon juice, honey (or sugar), and a good pinch of salt and pepper. Whisk until well-emulsified.3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1 tsp honey, sea salt, freshly ground black pepper
- Top each salad with roughly 75 g of cooked shrimp.
- Drizzle the dressing evenly over all four salads.
- Serve immediately, garnished with a twist of lemon zest or a few sprigs of fresh herbs if you like.
Notes
Boiled shrimp have a clean, delicate flavour that suits the light, fresh nature of a salad. Frying can add oiliness or a heavier texture that might overwhelm the creamy avocado and crisp vegetables. Speed and Simplicity:
Boiling shrimp takes only 2–3 minutes and requires no extra oil or pans. It’s quick, low-effort, and leaves the shrimp tender and juicy—perfect for a cold or room-temperature salad. Focus on Natural Flavour:
In this dish, the shrimp are one of the stars, and boiling allows their natural sweetness to shine without any crust, char, or added seasoning that might clash with the salad’s tangy dressing.