Shrimp & Avocado Salad with Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A refreshing, protein-packed salad featuring succulent shrimp, creamy avocado, and crisp vegetables in a zesty lemon dressing. This Mediterranean-inspired salad recipe (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.

Ingredients

• 2 tbsp avocado oil
• 12 oz large shrimp
• 1/2 cup cherry tomatoes
• 1/2 cup, diced cucumber
• 1/2 cup, thinly sliced red onion
• 1, diced avocado
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh mint
• 1 tbsp lemon juice
• 1 tbsp olive oil

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 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.