Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing, protein-packed salad featuring succulent shrimp, creamy avocado, and crisp vegetables in a zesty lemon dressing. This mediterranean-inspired salads (whole30) ready in about 25 minutes pairs avocado oil, large shrimp, 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 420 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 5 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat shrimp dry and season lightly. Heat 1 tbsp avocado oil in a skillet over medium-high heat.
  2. Step 2: Add shrimp and cook for 2-3 minutes per side until pink and opaque; transfer to a plate to cool.
  3. Step 3: In a large bowl, combine cherry tomatoes, diced cucumber, sliced red onion, diced avocado, parsley, and mint.
  4. Step 4: In a small bowl, whisk together lemon juice, 1 tbsp olive oil, and a pinch of salt.
  5. Step 5: Pour dressing over vegetable mixture and toss gently until evenly coated.
  6. Step 6: Add cooled shrimp to the salad and toss again, being careful not to mash the avocado.
  7. Step 7: Serve immediately or chill for 10 minutes to let flavors meld.

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Frequently asked questions

How long does Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette take to make?

Total time is about 25 minutes (20 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mediterranean Shrimp & Avocado Salad with Lemon Vinaigrette whole30?

Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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