Whole30 Shrimp and Avocado Salad with Citrus Vinaigrette

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing salad combining sautéed shrimp with creamy avocado, crisp mixed greens, and a bright citrus vinaigrette perfect for a light Whole30 meal. This Mediterranean-inspired Whole30 recipe (gluten free, dairy free), ready in about 16 minutes, pairs large shrimp, peeled and deveined, avocado, diced, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

Is this Whole30 compliant? Browse the full Whole30 Recipes — Compliant Dinners You Will Actually Cook collection — grouped by crockpot & slow cooker recipes, instant pot & pressure cooker recipes, meal prep recipes, with a free 7-day plan. Also in Whole30 Seafood Recipes. Or jump straight to the free 7-Day Whole30 Meal Plan (Free, With the Shopping List) — the first three days are open, no email needed.
Counting net carbs? Browse the full Keto Recipes — Low-Carb Dinners, Snacks & Meal Prep Under 10g Net Carbs collection — grouped by quick keto dinner recipes, air fryer recipes, meal prep recipes, with a free 7-day plan. Or jump straight to the free 7-Day Keto Meal Plan — Dinners Under 10g Net Carbs — the first three days are open, no email needed.
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Prep: 10 min Cook: 6 min Serves 4 Mediterranean cuisine 310 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
1 medium avocado, diced
5 cups mixed salad greens
1 cup cherry tomatoes, halved
3 tbsp olive oil
1 garlic clove, minced
2 tbsp orange juice, freshly squeezed
1 tbsp lemon juice, freshly squeezed
3/4 tsp sea salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until hot. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
Step 2: Add 1 lb peeled and deveined large shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until opaque and pink. Season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Remove shrimp and set aside.
Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 2 tbsp fresh orange juice, 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper to make the citrus vinaigrette.
Step 4: In a large salad bowl, combine 5 cups mixed salad greens, 1 diced medium avocado, and 1 cup halved cherry tomatoes. Drizzle with the citrus vinaigrette and toss gently to coat.
Step 5: Top salad with the cooked shrimp and serve immediately.