I love making this Mediterranean Shrimp and Avocado Salad when I want something fresh, colorful, and satisfying without feeling heavy. The combination of juicy shrimp, creamy avocado, crisp vegetables, and a bright lemony dressing gives me a meal that feels light yet filling, perfect for lunch or dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and tastes incredibly fresh. I like how it balances protein, healthy fats, and crunchy vegetables in every bite. It’s also very versatile, so I can serve it on its own, as a side dish, or even over greens or grains. The Mediterranean flavors make it feel special while still being simple enough for everyday meals.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 pound shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 medium cucumber, chopped
¼ cup red onion, thinly sliced
⅓ cup kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt, to taste
Black pepper, to taste
Directions
I start by patting the shrimp dry and seasoning them lightly with salt and pepper. I heat a skillet over medium-high heat with a little olive oil and cook the shrimp for about 2 to 3 minutes per side until they turn pink and are cooked through. I remove them from the heat and let them cool slightly.
While the shrimp cool, I prepare the vegetables by chopping the cucumber, halving the cherry tomatoes, slicing the red onion, and dicing the avocados. I add everything to a large bowl.
In a small bowl, I whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth. I add the shrimp, olives, feta cheese, and fresh herbs to the bowl, then drizzle the dressing over the salad. I gently toss everything together to keep the avocado intact.
Servings And Timing
I usually get about 4 servings from this recipe.
Prep time is around 15 minutes.
Cook time for the shrimp is about 5 minutes.
Total time comes to approximately 20 minutes.
Variations
I like to change this salad depending on what I have on hand. Sometimes I add cooked quinoa or couscous to make it more filling. For extra crunch, I toss in bell peppers or radishes. When I want a dairy-free version, I simply leave out the feta cheese. I also enjoy swapping parsley for basil or cilantro for a different flavor twist.
Storage/Reheating
I think this salad tastes best when eaten fresh. If I have leftovers, I store them in an airtight container in the refrigerator for up to one day. The avocado may darken slightly, but the flavor is still good. I don’t reheat this salad and prefer enjoying it cold or at room temperature.
FAQs
Can I use frozen shrimp for this recipe?
I often use frozen shrimp and just make sure they are fully thawed and patted dry before cooking.
How do I keep the avocado from browning?
I find that the lemon juice in the dressing helps slow browning, and storing the salad tightly covered also helps.
Can I make this salad ahead of time?
I usually prepare all the ingredients ahead of time but wait to dice the avocado and toss everything together just before serving.
Is this salad good for meal prep?
I like it for short-term meal prep, especially for next-day lunches, but I don’t recommend storing it longer than one day.
What can I serve with this salad?
I enjoy serving it with crusty bread, pita, or as a side dish with grilled vegetables or fish.
Conclusion
This Mediterranean Shrimp and Avocado Salad is one of my favorite recipes when I want something quick, healthy, and full of flavor. I love how simple it is to prepare and how fresh it tastes every time. It’s a dish I keep coming back to whenever I need a reliable and delicious meal.
A fresh, flavorful Mediterranean-style salad featuring juicy shrimp, creamy avocado, crisp vegetables, tangy feta, and a bright lemon garlic dressing. Perfect as a light meal or hearty side dish.
Total Time:20 minutes
Yield:4 servings
Ingredients
1 pound shrimp, peeled and deveined
2 ripe avocados, diced
1 cup cherry tomatoes, halved
1 medium cucumber, chopped
¼ cup red onion, thinly sliced
⅓ cup kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup fresh parsley or dill, chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt, to taste
Black pepper, to taste
Instructions
Pat shrimp dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Set aside to cool.
Chop vegetables and place cucumber, tomatoes, red onion, and avocado in a large bowl.
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until well combined.
Add cooked shrimp, olives, feta, and herbs to the bowl with vegetables.
Drizzle with dressing and gently toss to combine, keeping avocado intact.
Notes
Add cooked quinoa or couscous to make it more filling.
Substitute feta with a dairy-free alternative or omit for a dairy-free version.
Use basil or cilantro instead of parsley or dill for a flavor twist.
Toss in bell peppers or radishes for extra crunch.
Prep ingredients ahead but add avocado and dressing just before serving.
