Looking for a high-protein salad? This delicious Shrimp Avocado Tomato Salad recipe is fresh, healthy, and quick and easy to make!
We are having warm and beautiful days in Toronto and of course, I’m enjoying every minute of this nice weather. My mom is in town and we’ve been walking around the city. I’m glad the weather is good because last time she visited, it was February and she did not like the cold weather.
Today, we walked by the lake Ontario and visited the Toronto Music Garden. What a gorgeous park, full of flowers. It was a lovely afternoon! I got home feeling much better and happy for living in a city with lots of green space and nature.
And of course, when the weather is nice, you want to eat fresh and colorful meals, especially salads (like my Chopped Red Cabbage Kale Salad!) At least I’m like that. For lunch, I love eating a big bowl of salad with some protein just like this Shrimp Avocado Tomato Salad recipe.
What I love about this recipe is that it’s packed with protein from shrimp and eggs. You’ll feel very satisfied and energized to enjoy your afternoon. It’s also gluten-free and low-carb. If you don’t add feta cheese, it’s paleo-friendly too. This Shrimp Avocado Tomato Salad recipe is also so quick to prepare. Shrimp cooks very fast and while you’re chopping the veggies, your eggs are being boiled.
How to Make Shrimp Avocado Tomato Salad
- Olive oil — or whatever oil you prefer.
- Raw shrimp — peeled and deveined tail-on. To save time, you can buy this pre-peeled and deveined.
- Salt and ground black pepper
- Romaine lettuce — washed and chopped beforehand. Make sure to get any dirt out near the root of the lettuce.
- Cherry tomatoes — cut in half. You can use grape tomatoes as well.
- Red onions — you can soak the sliced red onions in cold water if you find the taste of onions to be too strong.
- Half an avocado — make sure they’re ripe by giving them a squeeze.
- Boiled eggs — here’s how to boil eggs.
- Feta cheese — for garnishing and you can use any soft cheese of your choice.
- Freshly squeezed lemon juice — I prefer fresh lemon juice to bottled lemon juice.
- Dijon mustard — you can use regular mustard if you don’t have Dijon mustard.
Cook the Shrimp
- Using paper towels, pat dry shrimp before seasoning with salt and pepper.
- In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes on each side or until they are cooked through. Set aside.
Make the Salad
- In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp.
- Slice avocados and arrange on salad.
- In a mason jar, pour the lemon juice, olive oil, dijon mustard, salt, and pepper. Whisk everything together.
- Toss everything in the dressing, top with feta cheese, and enjoy!
Fresh or frozen shrimp? Which should I use?
Both fresh or frozen shrimp is a great source of protein so you can use either for this shrimp salad recipe. Fresh shrimp might not be as fresh in comparison to frozen shrimp as we are not sure how long they were at the seafood counter so be sure to check the shells and if they feel soft or slimy, skip them.
Frozen shrimp also costs less than fresh shrimp which is great if you are on a budget. Frozen shrimp comes in both wild-caught shrimp and farmed shrimp. When given the choice, I pick wild frozen shrimp as they are frozen immediately upon catching. Wild-caught shrimp also has a cleaner, shrimp-y flavor compared to farmed shrimp.
How do I quickly thaw shrimp?
If you’ve forgotten to thaw the shrimp overnight in the fridge, not to worry! You can quickly thaw it by placing frozen shrimp into a bowl or colander in the sink. Then run cold water over it for 5 to 10 minutes, giving the colander a shake every so often so the water can reach all of the shrimp and thaw the shrimp evenly. It will take longer if your shrimp are larger compared to smaller shrimp. After the shrimp has thawed, you’ll have to pat them dry with a paper towel or the shrimp will steam instead of sear in the pan. This step is very important to get a nice colour on the shrimp.
What pan should I use?
I like to use a cast-iron skillet but a non-stick pan will work as well. I find that cast-iron gives the shrimp a better-looking sear.
More Recipe to Try:
- 35 Healthy Shrimp Dinner Recipes
- Garlic Butter Shrimp Skillet Recipe
- Garlic Shrimp and Veggies Meal Prep Bowls
- Shrimp and Sausage Vegetable Skillet
Shrimp Avocado Tomato Salad
For the shrimp
For the salad
- 4-6 cups romaine lettuce - washed and chopped
- 1 cup cherry tomatoes - cut in half
- 3 slices of red onions
- Half avocado
- 2 medium boiled eggs - sliced
- Feta cheese for garnishing
For the shrimp
For the salad
- In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp. Slice avocados and arrange on salad.
- In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
- Taste to check the seasoning and pour over the salad. Top with feta cheese. Enjoy!
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