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Shrimp Avocado Tomato Salad Recipe

Shrimp Avocado Tomato Salad Recipe

This delicious Shrimp Avocado Tomato Salad Recipe is fresh, hearty, and perfect for lunch!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4 people
Calories 254 kcal

Equipment

  • Skillet
  • mason jar
  • large salad bowl
  • medium bowl

Ingredients
  

For the shrimp

  • 1 tablespoon olive oil
  • 0.5 lb raw shrimp, peeled and deveined, tail-on
  • Salt to taste
  • ground black pepper to taste

For the salad

  • 4-6 cups romaine lettuce, washed and chopped
  • 1 cup cherry tomatoes, cut in half
  • 3 slices red onions
  • 2 medium boiled eggs, sliced
  • Feta cheese for garnishing

For the dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • fresh ground black pepper to taste

Instructions
 

For the shrimp

  • Using paper towels, pat dry shrimp and add in a medium bowl.
  • Add salt and black pepper. Stir well.
  • In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

For the salad

  • In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp. Slice avocados and arrange on salad.
  • In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing.
  • Taste to check the seasoning and pour over the salad. Top with feta cheese. Enjoy!

Notes

Buy peeled and deveined shrimp to speed up the prep time. You can soak the red onions in cold water to remove some of the bite from them. Pat the shrimp dry before using as it can steam instead of sear in the skillet if there's moisture. To store: Put leftover shrimp salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Store the dressing separately, so it doesn't make the salad soggy. To freeze: Freeze cooked shrimp in a freezer-safe bag once the shrimps have reached room temperature. Freeze for up to 3 months.

Nutrition

Serving: 1servingCalories: 254kcalCarbohydrates: 7.3gProtein: 15.2gFat: 18.2gCholesterol: 184mgSodium: 338mgFiber: 2.8gSugar: 2.7g
Keyword avocado salad, healthy lunch, quick salad, salad, shrimp avocado tomato salad, Shrimp Salad
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