Fresh Shrimp Avocado Salad with Creamy Dressing, Romaine Lettuce, and Cherry Tomatoes (Healthy Easy Lunch Bowl)

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

Introduction

Shrimp avocado salad is a fresh and satisfying meal packed with protein, healthy fats, and crisp vegetables. This easy lunch bowl combines juicy shrimp, creamy avocado, crunchy romaine lettuce, and sweet cherry tomatoes with a smooth, tangy dressing that ties everything together beautifully. The contrast between the warm shrimp and cool fresh vegetables creates a refreshing balance in every bite. Perfect for busy lunches, light dinners, or meal prep, this salad is nutritious without sacrificing flavor. For the best taste, use ripe avocados and cook the shrimp just until tender and juicy.

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, sliced or diced (200 g)
• 4 cups romaine lettuce, chopped (120 g)
• 1 cup cherry tomatoes, halved (150 g)
• 1/4 red onion, thinly sliced (40 g)
• 2 tablespoons fresh parsley or cilantro, chopped (10 g)

For the Creamy Dressing:

• 1/3 cup Greek yogurt or mayonnaise (80 ml)
• 1 tablespoon olive oil (15 ml)
• 2 tablespoons lemon or lime juice (30 ml)
• 1 teaspoon Dijon mustard (5 ml)
• 1 clove garlic, minced
• 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. Remove from heat and let cool slightly.
2. Prepare the vegetables: Chop romaine lettuce, halve cherry tomatoes, slice the avocado, and thinly slice the red onion.
3. Make the dressing: In a small bowl whisk together Greek yogurt or mayonnaise, olive oil, lemon or lime juice, Dijon mustard, garlic, salt, and pepper until smooth and creamy.
4. Assemble the salad: In a large bowl combine romaine lettuce, cherry tomatoes, red onion, and herbs.
5. Add shrimp and avocado: Place cooked shrimp and avocado on top of the salad.
6. Toss gently: Drizzle the creamy dressing over the salad and toss lightly until coated.
7. Serve: Serve immediately while fresh and crisp.

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 it lightly with lemon or lime juice before serving.

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

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