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Shrimp, Avocado & Tomato Chopped Salad

A fresh and vibrant chopped salad featuring juicy shrimp, creamy avocado, sweet tomatoes, and a zesty lime dressing.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb raw shrimp peeled and deveined
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • salt and black pepper to taste
  • 2 avocados diced
  • 1.5 cups cherry tomatoes halved
  • 0.5 red onion finely chopped
  • 1 cucumber diced
  • 0.25 cup fresh cilantro or parsley chopped
Dressing
  • 2 tbsp extra virgin olive oil
  • 1-2 limes juiced
  • 1 tsp honey optional
  • 0.5 tsp chili flakes optional

Equipment

  • Mixing bowls
  • Large skillet
  • Cutting board
  • Chef’s knife

Method
 

  1. Season shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Cook shrimp in a hot skillet for 2–3 minutes per side until pink and opaque. Cool slightly.
  3. Chop shrimp into bite-sized pieces.
  4. Combine avocado, tomatoes, onion, cucumber, and herbs in a large bowl.
  5. Whisk dressing ingredients together in a small bowl.
  6. Add shrimp to the salad and pour dressing over. Toss gently to combine.
  7. Serve immediately or chill briefly before serving.

Notes

Use fresh lime juice for best flavor. Add avocado just before serving to prevent browning.