Zesty Shrimp and Avocado Summer Salad Recipe for Hot Days

Summers sizzle with vibrant flavors, and this shrimp and avocado summer salad bursts with freshness and color.

Succulent shrimp dance alongside creamy avocado chunks in a light, zesty dish.

Crisp vegetables add crunch and depth to every delightful bite.

The salad combines cool, refreshing ingredients that perfectly combat the heat.

Tangy dressing weaves through the ingredients, creating a harmonious blend of textures and tastes.

Each forkful promises a delectable journey of oceanic and garden-fresh notes.

Let’s find out this easy, nutritious meal that will become your go-to summer favorite.

Serving Suggestions for Shrimp Avocado Summer Salad

• Coastal Beach Picnic Companion: Pack this salad in a chilled container for a refreshing seaside lunch that captures summer's vibrant flavors.
• Elegant Lunch Plate Centerpiece: Arrange the salad on a white platter with extra herbs sprinkled on top, creating a restaurant-quality presentation that impresses guests.
• Quick Protein Power Meal: Serve over quinoa or brown rice to transform this light salad into a more substantial and filling meal with added nutritional value.
• Summer Wine Pairing Delight: Complement the fresh shrimp and zesty dressing with a crisp white wine like sauvignon blanc or pinot grigio for a perfect dining experience.

Storing Summer Salad with Shrimp and Avocado

• Quick Refrigeration Strategy: Store this salad in an airtight container and keep chilled for up to 2 days. Separate wet ingredients from crisp greens to maintain texture and prevent soggy outcomes.
• Advance Prep Power: Chop vegetables and cook shrimp earlier in the day, storing components separately. Mix just before serving to keep every ingredient fresh and vibrant.
• Smart Lunch Solution: Pack the salad in compartmentalized containers for a perfect work or picnic meal. Keep dressing in a small sealed section to pour right before eating.
• Freezer Friendly Tip: While fresh shrimp salad doesn't freeze well, you can pre-cook and freeze shrimp separately for future recipe uses. Thaw in refrigerator overnight and add to fresh ingredients when ready.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Calories: 300 kcal

Servings: 5

Ingredients for Shrimp and Avocado Summer Salad

• Shrimp: Sweet, succulent seafood that adds a delightful ocean flavor and protein punch, choose fresh or frozen peeled shrimp for easy preparation.
• Arugula: Peppery green that provides a robust base with nutrients, select crisp, bright green leaves without wilting.

• Avocado, Cucumber, Cherry Tomatoes, Red Onion: Vibrant mix of crisp vegetables that create texture and freshness, pick ripe avocados with slight give, firm cucumbers, and bright-colored tomatoes.

• Olive Oil, Lemon Juice: Bright, zesty liquid base that adds richness and tanginess, use extra virgin olive oil for best flavor and fresh-squeezed lemon juice.
• Garlic, Parsley: Aromatic herbs that elevate the dressing's complexity, choose firm garlic cloves and fresh green parsley without yellowing.
• Kosher Salt, Black Pepper: Essential seasoning that balances and enhances all flavors, use freshly cracked black pepper for maximum taste.

Equipment Needed for Shrimp and Avocado Salad

• Large mixing bowl: Essential for combining and marinating shrimp.
• Small bowl: Perfect for whisking together dressing ingredients.
• Whisk: Great for blending dressing smoothly and evenly.
• Cutting board: Needed for chopping shrimp, avocado, tomatoes, cucumber, and onion.
• Sharp knife: Crucial for precise and easy vegetable and shrimp cutting.
• Measuring tablespoon: Helps accurately portion dressing over shrimp.

Directions to Make Shrimp and Avocado Salad

• Shrimp Preparation Delicate seafood pieces carefully sliced into bite-sized morsels, ready to absorb zesty flavors and create a refreshing meal.
• Citrus Marinade Bright lemon juice blended with silky olive oil, pungent garlic, and simple seasonings create an aromatic bath for succulent shrimp pieces.
• Veggie Foundation Crisp arugula nestled in a spacious bowl becomes the perfect green canvas for colorful vegetable companions like creamy avocado, juicy tomatoes, crisp cucumbers, and sharp red onion.
• Flavor Fusion Marinated shrimp gently nestled into the vibrant vegetable landscape, allowing each ingredient to mingle and dance with complementary tastes.
• Final Touch Gentle tossing ensures every morsel is kissed by the tangy dressing, creating a harmonious summer salad that celebrates fresh, light Mediterranean-inspired cuisine.

Tips to Freshen Up Shrimp and Avocado Salad

• Create a zesty twist by adding chopped fresh cilantro or mint leaves to intensify the summer salad's herbal notes.
• Replace shrimp with grilled chicken or seared salmon for a different protein option that maintains the light, refreshing profile.
• Sprinkle toasted pine nuts or sliced almonds over the salad for an unexpected textural contrast and nutty undertone.
• For those loving spice, include diced jalapeños or a light drizzle of sriracha in the dressing to give the salad an exciting kick.
• Transform this recipe into a meal prep friendly dish by keeping dressing separate and storing ingredients in individual containers to maintain freshness for 2-3 days.

Zesty Shrimp and Avocado Summer Salad

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4.9 from 26 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Refreshing shrimp and avocado summer salad harmonizes zesty lime dressing with succulent seafood and creamy avocado. Mexican-inspired ingredients create a light, nutritious meal perfect for warm afternoons when you crave something cool and satisfying.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) cooked shrimp, tails removed and cut into thirds
• 1 large avocado, peeled and diced or sliced
• 1 cup (150 g) cherry tomatoes, cut in half
• 1 cup (100 g) thinly sliced cucumbers
• ½ cup (75 g) red onion, thinly sliced
• A few big handfuls of arugula or another tender salad green
• ¼ cup (15 g) fresh parsley, chopped
• 2 garlic cloves, grated or finely chopped
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) fresh lemon juice
• 1 tsp kosher salt
• ½ tsp fresh cracked black pepper

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Instructions

1. Marinate: Slice shrimp, removing tails, and immerse in a tangy emulsion of lemon juice, extra virgin olive oil, minced garlic, kosher salt, and freshly ground black pepper. Allow to infuse flavors in the refrigerator for 20 minutes.
2. Prepare Base: Create a verdant foundation using crisp arugula spread across a spacious serving vessel.
3. Assemble Vegetables: Precision-chop ripe avocado, juicy tomatoes, cucumbers, and red onion into consistent, bite-sized cubes. Artfully distribute these vibrant morsels over the arugula.
4. Incorporate Protein: Carefully layer the marinated shrimp atop the vegetable medley, ensuring an even spread.
5. Finalize: Cascade any residual dressing over the salad, gently toss to harmonize flavors and textures. Perform a final seasoning adjustment with salt and pepper to elevate the taste profile. Serve immediately, chilled, for maximum freshness and zest.

Notes

• Marinate Strategically: Let shrimp absorb lemony goodness for maximum flavor penetration, preventing bland bites.
• Chop with Precision: Cut vegetables uniformly to guarantee balanced texture and aesthetically pleasing presentation.
• Chill Before Serving: Refrigerate salad briefly to enhance flavor melding and provide refreshing summer dining experience.
• Customize Creatively: Experiment with additional herbs like basil or cilantro to personalize the salad’s taste profile.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 300
• Sugar: 2 g
• Sodium: 350 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 5 g
• Protein: 15 g
• Cholesterol: 160 mg