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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 180mg
