Super Fresh Shrimp Tomato Salad

Yield: 2 people
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Is there something better than a delicious Super Fresh Shrimp Tomato Salad for lunch during the hot days? Probably not ;-) Enjoy this salad with a healthy dijon lemon dressing!
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5 from 1 vote


For the shrimp

For the salad

  • 4 cups romaine lettuce — washed and chopped
  • 1 cup cherry tomatoes — cut in half
  • 1/4 red onions — chopped
  • 1/4 avocado — peeled and sliced
  • Fresh parsley for garnishing

For the dressing


For the shrimp

  1. Using paper towels, pat dry shrimp and add in a medium bowl.
  2. Add salt and black pepper. Stir well.
  3. In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

For the salad

  1. In a large salad bowl, add lettuces, cherry tomatoes, red onions, avocado and cooked shrimp.
  2. 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*.
  3. Taste to check the seasoning and pour over the salad.
  4. Top with fresh parsley. Enjoy!
  5. *This dressing stays good in the fridge in a sealed container for about a week.

Recipe Notes

Here is a list of other delicious shrimp and salad recipes for you to try as well.
Course: Salad
Cuisine: Mediterranean
Keyword: gluten-free, low-carb, lunch, paleo, Salad, Shrimp Salad, side dish, whole30

Nutrition Information

Amount per serving (1/2) — Calories: 345, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Cholesterol: 165mg, Sodium: 1252mg, Potassium: 766mg, Carbohydrates: 13g, Fiber: 5g, Sugar: 6g, Protein: 29g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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