Mediterranean Shrimp and Avocado Salad

Looking for a light yet satisfying meal that tastes like summer on a plate?

You’re in the right place.

The Mediterranean Shrimp and Avocado Salad is more than just a salad, it’s a fresh, flavor-packed powerhouse full of vibrant vegetables, succulent shrimp, and creamy avocado.

The Mediterranean diet continues to top the charts for its health benefits, supporting heart health, weight management, and overall longevity.

This recipe captures the essence of that lifestyle: clean ingredients, bold herbs, and healthy fats, all in under 30 minutes.

Whether you’re meal prepping for the week or serving a healthy, quick & easy dinner option, this salad delivers big on flavor and nutrition.

Why You’ll Love This Mediterranean Shrimp and Avocado Salad

• Balanced with healthy fats, lean protein, and fiber
• Naturally gluten-free and low in carbohydrates
• Packed with Mediterranean flavors like lemon, garlic, olive oil, and herbs
• Quick and easy to prepare in under 30 minutes
• Ideal for meal prep, lunch, or a light dinner

Ingredients You’ll Need

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, chopped
• 1/4 red onion, thinly sliced
• 1/3 cup kalamata olives, sliced (optional)
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley or dill, chopped
• 3 tbsp olive oil, extra virgin
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Cook the Shrimp

• Pat the shrimp dry and season with salt and pepper.
• Heat a skillet over medium-high heat with a drizzle of olive oil.
• Cook shrimp for 2–3 minutes on each side until pink and cooked through.
• Remove from heat and let cool slightly.

Step 2: Prep the Vegetables

• Chop cucumber, halve cherry tomatoes, and slice red onion.
• Dice the avocado last to keep it fresh.
• Slice olives and crumble feta if needed.
• Chop fresh herbs.

Step 3: Make the Dressing

• In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.

Step 4: Assemble the Salad

• In a large mixing bowl, combine cooked shrimp, avocado, cherry tomatoes, cucumber, onion, olives, feta, and herbs.
• Pour the dressing over the salad and gently toss to coat.

Step 5: Serve

• Serve immediately or refrigerate for 10–15 minutes to let flavors meld. Enjoy chilled or at room temperature.

Tips for the Best Shrimp and Avocado Salad

• Use pre-cooked shrimp to save time; just rinse and toss with a little olive oil and lemon.
• Add greens like arugula or spinach for more volume and nutrition.
• Marinate the shrimp in olive oil, lemon, and garlic for 10 minutes before cooking to deepen the flavor.
• Avoid overmixing the salad to keep avocado pieces intact and appealing.
• Store components separately if meal prepping to keep everything fresh.

Variations and Add-Ins

This recipe is highly customizable. Here are some delicious variations:

• Add whole grains like farro, quinoa, or couscous for a heartier salad.
• Swap out the shrimp for grilled chicken, salmon, or chickpeas.
• Spice it up with red chili flakes or a drizzle of harissa or sriracha.
• Make it dairy-free by omitting the feta or using a plant-based cheese.
• Turn it into a wrap by stuffing the salad into pita or tortillas.

What to Serve with Mediterranean Shrimp and Avocado Salad

Pair this dish with:

• Warm pita bread or flatbread
• Hummus or baba ganoush
• Lemon herb rice or couscous
• A glass of white wine or lemon-infused sparkling water
• Fresh fruit like grapes or melon for a refreshing finish

Recipe FAQ’s

Can I use frozen shrimp?

Yes! Just thaw them completely and pat dry before cooking.

Can I add grains like quinoa or couscous?

Yes, adding whole grains makes the salad heartier and more filling.

How long will this salad keep?

It’s best eaten fresh, but you can store leftovers in an airtight container for up to 1 day. Avocado may brown slightly.