Avocado Shrimp Salad

Avocado Shrimp Salad is a bright, summery salad that pairs crisp lettuce with juicy plum tomatoes and cool cucumber. Creamy slices of avocado and sweet, tender shrimp elevate this dish from simple to special. Finished with a light, tangy dressing, it’s perfect for a light starter or an elegant side.

Prep Time 15

Cook Time 5

Total Time 20

Servings Portions

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

Enjoy your Avocado Shrimp Salad as a light, elegant starter or a colourful side dish alongside grilled fish, roasted chicken or a chilled glass of white wine.

Avocado Shrimp Salad calls for boiling the shrimp instead of frying for a few simple, practical reasons:

Freshness and Lightness:
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.

Nutrition