Mediterranean Shrimp and Avocado Salad
This Mediterranean Shrimp and Avocado Salad is fresh, vibrant, and full of bright, zesty flavor. Juicy shrimp pair beautifully with creamy avocado, crisp vegetables, and a light lemony dressing for the perfect balance of textures. It’s a refreshing, protein-packed salad that’s ideal for quick lunches, light dinners, or warm-weather meals.
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