Avocado-Shrimp Salad

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant salad featuring plump shrimp and creamy avocado in a zesty lime-cilantro dressing, rich in omega-3s and antioxidants. This Mexican-inspired salad recipe (whole30), ready in about 20 minutes, pairs wild-caught shrimp, avocado, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 310 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, peeled and deveined wild-caught shrimp
• 1 medium, diced avocado
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely minced red onion
• 1/4 cup, chopped fresh cilantro
• 1.5 tbsp lime juice
• 1 tbsp olive oil
• 1 clove, minced garlic
• 1/8 tsp sea salt
• 1/8 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat shrimp dry and season with 1/8 tsp salt and 1/8 tsp pepper. Heat 1/2 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Step 2: Cook shrimp for 2 minutes per side until pink and opaque, then remove and let cool.
3. Step 3: In a small bowl, whisk lime juice, remaining 1/2 tbsp olive oil, minced garlic, 1/8 tsp salt, and 1/8 tsp pepper until emulsified.
4. Step 4: Gently fold cooled shrimp, diced avocado, cherry tomatoes, red onion, and cilantro into the dressing until evenly coated.
5. Step 5: Chill salad for 15 minutes to allow flavors to meld, then serve chilled.