Shrimp and Avocado Spring Salad
A bright, textural salad featuring tender shrimp, creamy avocado, and fresh greens, perfect for a quick weeknight dinner or light lunch.
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.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 24 hours. To prevent browning, squeeze extra lime juice over the avocado and press plastic wrap onto the surface.