Fresh, bright, and full of flavor, this Mediterranean Shrimp and Avocado Salad is a meal that feels light yet deeply satisfying. Juicy, seared shrimp bring a subtle sweetness and a touch of char, while creamy avocado adds a buttery contrast to crisp, vibrant vegetables. Every bite is lifted by a zesty lemon oregano dressing that ties the flavors together beautifully.
Perfect for busy weeknights, a quick lunch, or simple meal prep, this salad comes together in minutes without sacrificing taste or texture. Crunchy, tender, and creamy all at once, it’s a dish that feels thoughtfully composed while remaining easy enough for any day of the week.
Avocado Shrimp Salad
What Is Mediterranean Shrimp and Avocado Salad?
Mediterranean Shrimp and Avocado Salad is a modern, health forward take on classic Mediterranean flavors. It combines protein rich shrimp, heart healthy avocado, fresh vegetables like cherry tomatoes and cucumbers, and tangy feta cheese, all tossed in a lemony oregano dressing. Inspired by the simple, fresh ingredients of the Mediterranean diet, this salad emphasizes clean flavors, bold herbs, and balanced textures.
Unlike heavy, mayonnaise-laden salads, this version feels light, crisp, and refreshing, making it perfect for warm days, healthy lunches, or dinner when you want a meal that nourishes without feeling heavy.
Why You’ll Love This Recipe
- Fresh and flavor packed Shrimp, avocado, feta, and crisp vegetables deliver a satisfying mix of textures and tastes.
- Quick and easy Ready in under 30 minutes with minimal prep.
- Healthy and nutritious High in protein, fiber, and healthy fats.
- Versatile Enjoy as a main meal, a side dish, or a party platter.
- Meal prep friendly Holds up well in the fridge for a day or two, making it ideal for lunches.
How This Recipe Works
- Searing shrimp at high heat Creates a slight caramelization for a naturally sweet, flavorful bite.
- Creamy avocado Adds richness that balances the tangy dressing.
- Fresh vegetables Provide crunch and brightness, keeping the salad light.
- Lemon oregano dressing Emulsifies with olive oil to coat every ingredient in zesty flavor.
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 ripe avocado, diced
- ¼ red onion, thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
For the Lemon Oregano Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon honey or maple syrup (optional)
- Salt and pepper, to taste
Notes & Substitutions:
- Shrimp can be swapped for grilled chicken or salmon.
- Spinach or arugula can replace mixed greens for a slightly peppery or mild flavor.
- Add Kalamata olives or roasted red peppers for extra Mediterranean flair.
Step-by-Step Instructions
1. Prepare the Shrimp
Pat shrimp dry and season with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear shrimp 2–3 minutes per side, until opaque and slightly caramelized. Remove from heat and set aside.
2. Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
3. Assemble the Salad
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, red onion, and parsley. Toss gently to mix.
4. Add Shrimp and Feta
Top the salad with the warm shrimp and sprinkle crumbled feta over the top. Drizzle the lemon-oregano dressing evenly over the salad.
5. Serve Immediately
Toss lightly before serving to coat ingredients in the dressing. Serve immediately while the shrimp is warm.
Tips & Tricks / Flavor Variations
- Spicy twist: Add red pepper flakes to the shrimp seasoning for a kick.
- Grilled version: Grill shrimp instead of pan-searing for smoky flavor.
- Avocado alternative: Substitute with diced mango for a sweet-salty flavor combo.
- Extra crunch: Top with roasted pumpkin seeds or slivered almonds.
- Herb forward: Add fresh dill or basil for extra Mediterranean aroma.
Make Ahead, Storage & Freezing Instructions
Make Ahead:
Prepare shrimp and dressing in advance. Store separately and assemble salad just before serving to keep avocado fresh.
Storage:
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Keep shrimp and dressing separate until ready to eat.
Freezing:
This salad is best enjoyed fresh. Freezing is not recommended, as avocado and fresh greens do not freeze well.
Serving Suggestions
- Serve with warm pita bread or garlic crostini.
- Pair with a side of quinoa or couscous for a heartier meal.
- Add roasted vegetables for a more substantial dinner.
- Enjoy as a light lunch with a sparkling water or iced tea.
Nutritional Notes (Approximate Per Serving)
- Calories: 320
- Protein: 28g
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 5g
Values may vary depending on ingredient brands and portion sizes.
Common Mistakes to Avoid
- Overcooking shrimp: Leads to rubbery texture; remove from heat once opaque.
- Dressing too heavy: Use just enough to coat the salad lightly for freshness.
- Avocado browning: Dice avocado right before serving to maintain vibrant color.
- Mixing too early: Combine shrimp with greens only when ready to serve to preserve texture.
FAQs About Mediterranean Shrimp and Avocado Salad
Can I use frozen shrimp?
Yes. Thaw completely and pat dry before cooking.
Can I make this vegetarian?
Swap shrimp for chickpeas or roasted tofu.
How do I store leftovers?
Keep dressing and shrimp separate from greens in airtight containers in the fridge for up to 2 days.
Can I meal prep this salad?
Yes, prep shrimp, vegetables, and dressing separately. Assemble fresh each day for best texture.
What other dressings work?
A simple balsamic vinaigrette or Greek yogurt-based dressing pairs well.
Conclusion
This Mediterranean Shrimp and Avocado Salad combines tender, flavorful shrimp with creamy avocado, crisp vegetables, and a zesty dressing for a meal that’s fresh, filling, and unforgettable.
If you love easy dinners like Apple Cranberry Pecan Salad or Honey Mustard Turkey Wrap, this recipe belongs in your regular rotation.
Bright, creamy, and bursting with Mediterranean flavor this shrimp and avocado salad is your new go-to for quick, wholesome meals. Save it now to make this week!
Mediterranean Shrimp and Avocado Salad
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 6 cups mixed salad greens
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 ripe avocado diced
- ¼ red onion thinly sliced
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley chopped
For the Lemon Oregano Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ½ teaspoon honey or maple syrup optional
- Salt and pepper to taste
Instructions
1. Prepare the Shrimp
- Pat shrimp dry and season with smoked paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear shrimp 2–3 minutes per side, until opaque and slightly caramelized. Remove from heat and set aside.
2. Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
3. Assemble the Salad
- In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, avocado, red onion, and parsley. Toss gently to mix.
4. Add Shrimp and Feta
- Top the salad with the warm shrimp and sprinkle crumbled feta over the top. Drizzle the lemon-oregano dressing evenly over the salad.
5. Serve Immediately
- Toss lightly before serving to coat ingredients in the dressing. Serve immediately while the shrimp is warm.
Video
Notes
📝 Notes
- Use peeled and deveined shrimp for easy preparation.
- Cook shrimp just until opaque to avoid toughness.
- Ripe avocados provide creaminess; choose slightly firm ones.
- Add fresh herbs like parsley or dill for extra Mediterranean flavor.
- Use a light vinaigrette or lemon dressing for a refreshing finish.
- Combine salad ingredients just before serving to maintain texture.
- Store shrimp and avocado separately in the fridge to prevent browning.
- Leftovers are best eaten within 24 hours for freshness.
🍽️ Nutrition Facts (Per Serving)
Calories: 320 kcal,Carbohydrates: 12 g,
Fiber: 5 g,
Sugars: 3 g,
Protein: 26 g,
Fat: 20 g,
Saturated Fat: 3 g,
Cholesterol: 155 mg,
Sodium: 540 mg,
Potassium: 710 mg,
Calcium: 60 mg,
Iron: 2 mg
