Description
A refreshing and vibrant Mediterranean Shrimp and Avocado Salad featuring tender sautéed shrimp, creamy avocado, crisp vegetables, and tangy feta, all tossed in a zesty lemon-Dijon dressing. Perfect for a quick, healthy lunch or light dinner.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb shrimp (peeled and deveined)
- 2 ripe avocados (diced)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (chopped)
- 1/4 red onion (thinly sliced)
- 1/3 cup kalamata olives (sliced, optional)
- 1/2 cup feta cheese (crumbled)
- 1/4 cup fresh parsley or dill (chopped)
Dressing
- 3 tbsp olive oil (extra virgin)
- 2 tbsp lemon juice (freshly squeezed)
- 1 tsp Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper (to taste)
Instructions
- Cook the Shrimp: Pat the shrimp dry and season with salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil. Cook shrimp for 2–3 minutes on each side until pink and cooked through. Remove from heat and let cool slightly.
- Prep the Vegetables: Chop the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Dice the avocado last to keep it fresh. Slice olives if using and crumble the feta cheese as needed. Chop fresh parsley or dill.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing is emulsified and smooth.
- Assemble the Salad: In a large mixing bowl, combine the cooked shrimp, diced avocado, cherry tomatoes, cucumber, red onion, kalamata olives, crumbled feta cheese, and fresh herbs. Pour the dressing over the salad and gently toss everything to coat evenly.
- Serve: Serve the salad immediately for the freshest flavor, or refrigerate for 10–15 minutes to let the flavors meld nicely. Enjoy chilled or at room temperature.
Notes
- To keep avocado from browning, dice it right before assembling the salad or toss it with a bit of lemon juice.
- You can substitute fresh herbs with dried oregano or basil if preferred.
- Kalamata olives are optional but add authentic Mediterranean flavor and a salty bite.
- For a spicier dressing, add a pinch of red pepper flakes or a dash of hot sauce.
- This salad is best eaten the same day but can be stored in an airtight container in the refrigerator for up to 1 day.
