I still remember the first time I tossed warm, garlicky shrimp with creamy avocado and a squeeze of lime — it felt like a light, restaurant-quality meal I could make in 15 minutes. This Shrimp and Avocado Spring Salad is a bright, textural dish that works as a quick weeknight dinner, a picnic centerpiece, or a light lunch when you want something fresh but filling.
Why you’ll love this dish
This salad hits comforting and refreshing notes at once: tender shrimp, buttery avocado, peppery greens, and a citrusy finish. It’s fast to make, naturally low-carb, and adaptable — swap in shrimp you already have or double the avocado for a richer bite. It’s perfect for busy evenings, casual entertaining, or when you want a salad that feels substantial rather than just a side.
“Light enough for lunch, elegant enough for guests — the flavors sing together without any fuss.”
Quick benefits:
- Ready in about 20 minutes from start to finish.
- High in protein and healthy fats (hello, satiating avocado).
- Minimal ingredients and pantry-friendly seasoning.
- Works well warm (with just-cooked shrimp) or chilled.
If you like pairing seafood with fruit-forward salads, you might also enjoy a contrasting salad like Pears and Blue Cheese Salad as inspiration for other seasonal combinations.
How this recipe comes together
Step-by-step overview:
- Sear shrimp briefly in olive oil until opaque and pink — this takes just a few minutes and gives a lightly caramelized exterior.
- Toss the salad base: mixed greens, halved cherry tomatoes, thin red onion, and cilantro.
- Add creamy diced avocado and the warm (or cooled) shrimp.
- Finish with fresh lime juice, a drizzle of olive oil, and a pinch of salt and pepper. Toss gently so avocado doesn’t mash.
This simple flow keeps textures distinct and flavors bright.
What you’ll need
Ingredients (serves 2):
- 8 ounces shrimp, peeled and deveined (large or medium)
- 2 ripe avocados, diced (use slightly firm-ripe fruit to hold shape)
- 4 cups mixed greens (spinach, arugula, or a spring mix)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional sub: parsley)
- Juice of 1 lime (about 1–2 tablespoons)
- 2 tablespoons olive oil (divided: 1 tbsp for cooking shrimp, 1 tbsp for dressing)
- Salt and freshly ground black pepper to taste
Substitution notes:
- Swap shrimp for cooked crab or grilled chicken for a different protein.
- If you don’t have lime, use lemon but reduce quantity to taste.
- For extra zip, add a teaspoon of honey or a pinch of chili flakes to the dressing.
Step-by-step instructions
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. When the oil shimmers, add shrimp in a single layer.
- Cook shrimp 3–4 minutes per side until pink, opaque, and firm. (Internal temp target: 145°F if you use an instant-read thermometer.) Remove from heat and set aside briefly.
- In a large bowl, combine mixed greens, cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- Add the diced avocado and the cooked shrimp to the bowl.
- Drizzle the remaining 1 tablespoon olive oil and the juice of 1 lime over the salad. Season with additional salt and pepper if needed.
- Gently toss everything so the avocado stays chunky and the shrimp are evenly distributed.
- Serve immediately for warm shrimp or refrigerate 10 minutes for a chilled salad.
Best ways to enjoy it
Serving suggestions:
- Plate the salad in shallow bowls so every forkful has greens, avocado, and shrimp.
- Add a sprinkle of toasted pepitas or chopped almonds for crunch.
- For a heartier plate, serve alongside crusty bread or warm quinoa.
- Pair with a crisp white wine like Sauvignon Blanc or an unoaked Chardonnay.
If you want other seasonal combos to serve with light seafood salads, try ideas from an autumn-flavored option like Autumn Harvest Salad with Honeycrisp Apple & Feta for a contrasting side.
Storage and reheating tips
- Short-term storage: Keep leftovers in an airtight container in the refrigerator for up to 24 hours. Avocado will brown over time; squeeze extra lime and press plastic wrap onto the surface to slow browning.
- Reheating: If you want warm shrimp again, remove shrimp from salad and gently reheat in a skillet for 30–60 seconds per side; then return to the greens. Avoid microwaving the whole salad — the avocado and greens will get mushy.
- Freezing: This salad is not suitable for freezing because avocado and fresh greens degrade when thawed.
- Food safety: Cook shrimp until opaque and hot throughout, and refrigerate any leftovers within two hours of serving.
Pro chef tips
- Use room-temperature shrimp for even searing — cold shrimp can lower the pan temperature and steam instead of sear.
- Don’t overcook shrimp: they firm up quickly and become rubbery if left too long. Look for opaque color and a slight S-shape curl.
- Choose avocados that yield slightly under firm pressure; too soft means they’ll mash during tossing.
- If you want extra flavor, marinate shrimp briefly (10–15 minutes) in lime zest, a touch of garlic, and a pinch of smoked paprika before cooking.
- For an easy prep shortcut, buy pre-cooked shrimp and briefly warm them, or use frozen shrimp thawed under cold running water.
For inspiration on pairing savory fruit elements with salads and warm dishes, check this collection of fig recipes that play well with similar flavor profiles: 10 Delicious Fig Recipes: Salads to Desserts.
Creative twists
- Mediterranean: Swap cilantro for basil, add cucumber slices, feta crumbles, and a splash of red wine vinegar.
- Spicy citrus: Add a chopped jalapeño to the dressing and use orange juice mixed with lime for a sweeter citrus note.
- Tropical: Toss in mango cubes and toasted coconut, swap cilantro for mint.
- Low-FODMAP: Omit red onion and use chives for allium flavor.
- Vegan swap: Replace shrimp with pan-seared king oyster mushrooms or seasoned roasted chickpeas and skip the seafood.
Your questions answered
Q: How long does this salad take to make?
A: About 15–20 minutes total. Shrimp cook quickly (6–8 minutes), and assembly is just a few minutes.
Q: Can I use frozen shrimp?
A: Yes. Thaw under cold running water, pat dry, and cook as directed. Make sure they’re fully defrosted so they sear nicely.
Q: Will the avocado brown if I make this ahead of time?
A: Avocado browns when exposed to air. To minimize browning, toss with lime juice and refrigerate in an airtight container with plastic wrap pressed onto the surface. Best eaten within a few hours.
Q: Is this salad kid-friendly?
A: Generally yes — omit cilantro and thin the lime to suit younger tastes. You can chop shrimp into smaller pieces and cut tomatoes small.
Q: Can I switch to another protein?
A: Definitely. Grilled chicken, seared tofu, or canned salmon are easy swaps.
Conclusion
If you enjoy fresh seafood salads with creamy texture and zesty finish, these variations may spark more ideas: try the shrimp-and-avocado summer rolls recipe from The Kitchn for a portable twist (Weeknight Recipe: Shrimp & Avocado Summer Salad Rolls), or explore a citrus-forward take on this combo at FoodieCrush (20-Minute Citrus Shrimp and Avocado Salad).
Shrimp and Avocado Spring Salad
Ingredients
For the salad
- 8 ounces shrimp, peeled and deveined (large or medium)
- 2 ripe avocados, diced (use slightly firm-ripe fruit to hold shape)
- 4 cups mixed greens (spinach, arugula, or a spring mix)
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional sub: parsley)
- 1 lime Juice of 1 lime (about 1–2 tablespoons)
- 2 tablespoons olive oil, divided (1 tbsp for cooking shrimp, 1 tbsp for dressing)
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Pat shrimp dry and season lightly with salt and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. When the oil shimmers, add shrimp in a single layer.
- Cook shrimp for 3–4 minutes per side until pink, opaque, and firm. (Internal temp target: 145°F if you use an instant-read thermometer.) Remove from heat and set aside briefly.
- In a large bowl, combine mixed greens, cherry tomatoes, thinly sliced red onion, and chopped cilantro.
- Add the diced avocado and the cooked shrimp to the bowl.
- Drizzle the remaining 1 tablespoon olive oil and the juice of 1 lime over the salad. Season with additional salt and pepper if needed.
- Gently toss everything so the avocado stays chunky and the shrimp are evenly distributed.
- Serve immediately for warm shrimp or refrigerate for 10 minutes for a chilled salad.
