Shrimp Avocado Tomato Salad

Yield: 4 people
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Looking for a high-protein salad? This delicious Shrimp Avocado Tomato Salad recipe is fresh, healthy, and quick and easy to make!
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4.3 from 10 votes

Ingredients

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 dressing

Instructions

 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, red onions, cherry tomatoes, boiled eggs, and cooked shrimp.
  2. Slice avocados and arrange on salad.
  3. 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*.
  4. Taste to check the seasoning and pour over the salad.
  5. Top with feta cheese. Enjoy!

Recipe Notes

*This dressing stays good in the fridge in a sealed container for about a week.
 
Course: Main Course
Cuisine: American
Keyword: gluten-free, healthy, low-carb, lunch, paleo, Salad, seafood, shrimp, spring, summer

Nutrition Information

Amount per serving (1/4) — Calories: 254, Fat: 18.2g, Saturated Fat: 3g, Cholesterol: 184mg, Sodium: 338mg, Carbohydrates: 7.3g, Fiber: 2.8g, Sugar: 2.7g, Protein: 15.2g

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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