Fresh Shrimp Avocado Salad with Cherry Tomatoes, Basil, and Zesty Herb Dressing (Healthy Easy Summer Bowl)

Prep Time: 15 minutes   |   Cook Time: 5 minutes   |   Total Time: 20 minutes   |   Servings: 4

Introduction

Shrimp avocado salad is a light, refreshing dish packed with bright summer flavors and healthy ingredients. This easy bowl combines juicy shrimp, creamy avocado, sweet cherry tomatoes, and fragrant basil with a zesty herb dressing that adds freshness to every bite. The balance of tender shrimp, buttery avocado, and crisp vegetables creates a satisfying texture while keeping the salad light and nourishing. Perfect for lunch, dinner, or meal prep, it’s both quick and flavorful. For the best results, use ripe avocados and cook the shrimp just until pink and tender.

Ingredients

• 1 lb shrimp, peeled and deveined (450 g)
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 1 large avocado, diced or sliced (200 g)
• 1 cup cherry tomatoes, halved (150 g)
• 4 cups mixed greens or lettuce (120 g)
• 1/4 red onion, thinly sliced (40 g)
• 2 tablespoons fresh basil, chopped or torn (10 g)

For the Zesty Herb Dressing:

• 2 tablespoons olive oil (30 ml)
• 2 tablespoons lemon or lime juice (30 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 clove garlic, minced
• 2 tablespoons fresh parsley or cilantro, chopped (10 g)
• 1/4 teaspoon salt (1 g)
• 1/4 teaspoon black pepper (1 g)

Step-by-Step Instructions

1. Cook the shrimp: Heat olive oil in a skillet over medium heat. Season shrimp with salt and black pepper, then cook for 2–3 minutes per side until pink and opaque. Let cool slightly.
2. Prepare the vegetables: Slice or dice avocado, halve cherry tomatoes, thinly slice red onion, and prepare the greens and basil.
3. Make the dressing: In a small bowl whisk together olive oil, lemon or lime juice, Dijon mustard, garlic, herbs, salt, and pepper until well combined.
4. Assemble the salad: In a large bowl combine mixed greens, cherry tomatoes, red onion, and basil.
5. Add shrimp and avocado: Top the salad with cooked shrimp and avocado.
6. Toss gently: Drizzle the dressing over the salad and toss lightly until coated.
7. Serve: Serve immediately while fresh and vibrant.

FAQs

Q1: Can I use pre-cooked shrimp?
Yes, just thaw if frozen and pat dry before adding to the salad.

Q2: How do I keep avocado from browning?
Toss avocado lightly with lemon or lime juice before serving.

Q3: Can shrimp avocado salad be meal prepped?
Yes, keep the dressing separate and add avocado just before serving.

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