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Whip up this healthy shrimp and avocado salad for a quick lunch or a light dinner. Packed with shrimp, avocado, onions and tomatoes, this salad fills you up, yet is light on the tummy.
I’m starting to focus more on low-carb recipes these days to help manage my blood sugar. This salad does a great job of delivering on fiber without raising the carbs too much. This salad is great for either a low-carb diet or a keto diet. It’s gluten-free, paleo, dairy-free and simply delicious.
How To Cook Shrimp To Put On Salad?
If you have a favorite way to cook the shrimp for this recipe, do that! But otherwise, I like to use pre-cooked, frozen and thawed shrimp that I just have to toss with a bit of butter or oil in a skillet.
What Goes With Shrimp Salad?
While this would basically be a main meal, you could easily pair this with a delicious bowl of soup. Any type of seafood soup would work well here. Clam chowder comes to mind, or a good fish stew. A side of crusty garlic bread would be delicious too.
Want to add more? Here are some suggestions.
- Finely chopped celery
- Fresh lime juice or lemon juice
- Sautéd garlic
- Different types of lettuce such as romaine lettuce or butter lettuce.
- Spices such as cumin or smoked paprika (best added while cooking the shrimp)
- Fresh, chopped cilantro
- Fresh basil
- Fresh dill
About The Ingredients
Cooked shrimp – Cooked any way you like. I recommend you avoid using olive oil or extra virgin olive oil for cooking simply because it has such a low smoke point. Coconut oil or avocado oil work better if cooking in a skillet.
Avocado – Cut into small pieces.
Grape tomatoes – Halved. You can also use cherry tomatoes or simply chop up a larger tomato.
Kale – I used a kale and spinach mix. You can use any type of lettuce you prefer, or you can omit it completely.
Purple onion – Red onion (a.k.a purple onion) is optional, but tasty! Chop it small for better texture and better distribution throughout the salad.
Salt and pepper – As needed.
Dressing – You can use a vinaigrette or a creamy dressing if you prefer. Either way, it tastes great. I used balsamic vinaigrette.
How To Make Shrimp And Avocado Salad
Cook the shrimp over medium-hight heat to your liking in a bit of oil (or butter) in a large skillet.
Prep all the produce.
In a mixing bowl, combine everything except the kale (if using.)
Place the kale in a larger mixing bowl.
Toss the salad with dressing and then pour over the kale and toss well. Season with salt and pepper as needed.
How To Store Shrimp And Avocado Salad
Store this in an airtight container in the fridge for up to 3 days. It’s best to store leftovers without the dressing.
More Healthy Shrimp Recipes
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Shrimp Avocado Salad Recipe Card
Shrimp And Avocado Salad
- 1 lb. cooked shrimp
- 1 tbsp. oil (or butter)
- 1 medium avocado
- 1 cup grape tomatoes (halved)
- ¼ cup chopped, raw, purple onion
- 2 cup baby kale
- 2 tbsp. vinaigrette (I used balsamic vinaigrette, but your favorite is fine.)
- Cook the shrimp over medium-hight heat to your liking in a bit of oil (or butter) in a large skillet.
- Prep all the produce.
- In a mixing bowl, combine everything except the kale (if using.)
- Place the kale in a larger mixing bowl.
- Toss the salad with dressing and then pour over the kale and toss well. Season with salt and pepper as needed.