Easy Shrimp and Avocado Summer Salad Recipe: Fresh & Zesty Joy

Succulent shrimp and avocado summer salad whispers tales of coastal culinary adventures.

Bright flavors dance across your palate, converting ordinary ingredients into an extraordinary dining experience.

Ocean-fresh seafood mingles with smooth, buttery avocado, creating a symphony of textures and tastes.

Light and elegant, this dish captures summer essence in one delightful combination.

Mediterranean-inspired ingredients blend seamlessly, offering a refreshing escape from traditional salad preparations.

Chilled components provide a crisp, invigorating sensation that instantly cools and delights.

Each carefully crafted bite promises a journey of unexpected pleasure.

What Makes Shrimp and Avocado Summer Salad a Refreshing Meal

• Savor Quick Summer Freshness: This salad delivers a lightning-fast meal packed with vibrant ingredients that come together in under 30 minutes, perfect for busy weeknight dinners or last-minute lunch plans.
• Celebrate Protein-Packed Nutrition: Loaded with lean shrimp and creamy avocado, the recipe provides a balanced nutritional profile featuring 12 grams of protein, healthy fats, and low carbohydrate content for health-conscious eaters.
• Experience Zesty Flavor Explosion: The marinade's combination of lemon juice, garlic, and olive oil creates a bright, tangy dressing that beautifully enhances the natural sweetness of shrimp and the peppery kick of arugula, making every bite a delightful taste adventure.
• Enjoy Effortless Gourmet Preparation: With minimal cooking required and simple chopping techniques, this recipe allows home cooks of all skill levels to create a restaurant-quality dish that looks impressive but takes minimal effort to prepare.

Ingredients That Brighten Up Shrimp and Avocado Summer Salad

• Shrimp: Fresh seafood that provides protein and delicate flavor, best when deveined and tail-off for easy eating.
• Garlic: Aromatic ingredient that adds depth and zesty punch to the shrimp marinade.

• Avocado: Creamy fruit that adds richness and healthy fats, choose ripe but firm avocados with slight give.
• Arugula: Peppery green that creates a crisp salad base with a slightly spicy undertone.
• Tomatoes: Juicy ingredient that brings bright color and fresh sweetness to the salad.
• Cucumber: Crunchy vegetable that provides cool, refreshing texture.
• Red Onion: Sharp ingredient that adds crisp bite and vibrant color to the salad.

• Lemon Juice: Acidic component that tenderizes shrimp and adds bright citrus flavor.
• Olive Oil: Smooth dressing base that helps blend flavors and provides silky texture.
• Salt: Essential seasoning that enhances overall taste of the dish.
• Black Pepper: Spicy seasoning that adds warmth and complexity to the salad.

How to Make Shrimp and Avocado Summer Salad in Minutes

Step 1: Prepare Shrimp

Remove shrimp tails and cut each shrimp into 3 pieces. Transfer to a large mixing bowl.

Step 2: Create Dressing

• Lemon juice
• Olive oil
• Minced garlic
• Salt
• Black pepper

Step 3: Marinate Shrimp

Pour of dressing over shrimp pieces. Toss thoroughly and refrigerate for 15-30 minutes.

Step 4: Prepare Salad Base

Fill a large bowl with fresh arugula as the foundation of your salad.

Step 5: Chop Fresh Vegetables

• Avocado
• Tomatoes
• Cucumbers
• Red onion

Sprinkle these chopped vegetables over the arugula.

Step 6: Combine Ingredients

Add marinated shrimp to the salad along with any remaining dressing.

Step 7: Final Toss and Seasoning

Gently mix all ingredients together. Taste and adjust seasoning with additional salt or pepper if needed.

Step 8: Serve and Enjoy

Plate the salad immediately and savor the fresh, summer flavors.

Pro Tips for Shrimp and Avocado Summer Salad Perfection

• Maximize Marination: Let shrimp soak in the dressing for at least 15 minutes to absorb maximum flavor and become more tender.
• Slice Smartly: Cut avocado and vegetables just before serving to prevent browning and maintain fresh, crisp textures.
• Balance Seasonings: Taste and adjust salt and pepper gradually to enhance the natural flavors without overwhelming the delicate shrimp.
• Chill for Freshness: Serve the salad immediately after combining ingredients to preserve the crispness of arugula and vegetables.
• Customize with Creativity: Experiment by adding fresh herbs like cilantro or mint to elevate the salad's taste profile and add extra brightness.

Storing and Reheating Shrimp and Avocado Summer Salad the Right Way

• Refrigerate leftovers in an airtight container for up to 2 days. Store the salad without dressing to prevent soggy ingredients and maintain crispness. Separate the shrimp, vegetables, and greens if possible, keeping them in different sealed containers to preserve texture and freshness.
• Reheat shrimp gently in a skillet over medium-low heat for 2-3 minutes, stirring occasionally to prevent overcooking. Avoid microwaving, which can make shrimp tough and rubbery. For best results, enjoy the salad cold or at room temperature, as reheating may compromise the delicate flavors and crisp vegetables.
• Revive wilted greens by quickly rinsing under cold water and patting dry with paper towels before serving. Add a fresh drizzle of dressing to refresh the salad's taste and appearance.

Best Pairings for Shrimp and Avocado Summer Salad

• Pair with Crisp White Wine: Complement the light, zesty salad with a chilled sauvignon blanc or pinot grigio, enhancing the seafood's delicate flavor and cutting through the creamy avocado.
• Match with Citrus-Infused Sparkling Water: Create a refreshing beverage experience by serving a lemon or lime-infused sparkling water that mirrors the salad's bright, tangy dressing and adds a bubbly dimension.
• Serve Alongside Crusty Sourdough Bread: Balance the salad's soft textures with a rustic, slightly tangy sourdough slice, perfect for soaking up the remaining citrusy dressing and adding a satisfying crunch.
• Enhance with Fresh Herb Garnish: Sprinkle some chopped fresh cilantro or basil over the salad to elevate the aromatic profile and introduce an extra layer of vibrant, summery flavor that complements the shrimp and avocado.

Creative Variations on Shrimp and Avocado Summer Salad

• Mediterranean Fusion: Replace arugula with mixed greens, add crumbled feta cheese, and sprinkle chopped kalamata olives for a Greek-inspired version.
• Spicy Southwestern Style: Swap red onion for jalapeños, include black beans, corn kernels, and cilantro, then drizzle with a chipotle-lime dressing for bold southwestern flavors.
• Asian Inspired Remix: Substitute olive oil with sesame oil, add mandarin orange segments, sprinkle toasted sesame seeds, and mix in a ginger-soy dressing for an eastern culinary experience.
• Tropical Paradise Edition: Include diced mango, replace lemon juice with lime, add fresh mint leaves, and garnish with toasted coconut flakes for a refreshing island-style salad.

Shrimp and Avocado Summer Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 39 reviews

• Total Time: 30 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Shrimp and Avocado Summer Salad brings Mediterranean freshness to your table with zesty lime and herb-infused seafood. Crisp greens, succulent shrimp, and creamy avocado create a light, refreshing dish perfect for warm afternoons when you want something delicious and quick.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) cooked shrimp, tails removed and cut into thirds

Fresh Produce:

• 1 large avocado, peeled and diced or sliced
• 1 cup (150 grams) cherry tomatoes, cut in half
• 1 cup (100 grams) thinly sliced cucumbers
• ½ cup (75 grams) red onion, thinly sliced
• A few big handfuls of arugula or another tender salad green
• ¼ cup (15 grams) fresh parsley, chopped
• 2 garlic cloves, grated or finely chopped

Dressing and Seasoning:

• ¼ cup (60 milliliters) olive oil
• ¼ cup (60 milliliters) fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon fresh cracked black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the tails from the shrimp and slice them into bite-sized pieces, transferring to a spacious mixing bowl.
2. Craft a zesty dressing by whisking together fresh lemon juice, extra virgin olive oil, finely minced garlic, kosher salt, and freshly ground black pepper in a small mixing bowl.
3. Drizzle of the prepared dressing over the shrimp, ensuring each piece is evenly coated, and allow to marinate in the refrigerator for 20 minutes.
4. Spread a bed of crisp arugula in a large serving bowl as the foundation of the salad.
5. Dice a ripe avocado, juicy tomatoes, crisp cucumbers, and pungent red onion into uniform pieces.
6. Scatter the freshly chopped vegetables over the arugula, creating a colorful and vibrant layer.
7. Retrieve the marinated shrimp from the refrigerator and gently distribute them across the salad.
8. Drizzle any remaining dressing over the entire dish to enhance the flavor profile.
9. Delicately toss all ingredients to ensure an even distribution of flavors and textures.
10. Taste and adjust seasoning with additional salt and pepper if needed before serving chilled.

Notes

• Marinate shrimp in zesty lemon dressing to infuse rich, tangy flavors that elevate the entire salad’s taste profile.
• Chopping ingredients into bite-sized pieces ensures every forkful delivers a perfect blend of textures and fresh summer vibes.
• Refrigerating the marinating shrimp allows the citrusy dressing to penetrate deeply, creating more intense and delicious seafood bites.
• Select ripe avocados and crisp vegetables to guarantee a vibrant, colorful presentation that looks as amazing as it tastes.
• Gently tossing prevents bruising delicate ingredients, maintaining the salad’s beautiful appearance and preserving each component’s individual character.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 2 g
• Sodium: 375 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 6 g
• Protein: 12 g
• Cholesterol: 220 mg