Shrimp and Avocado Salad


What better way to cool down in the heat of summer than with a delicious cold salad? Freshly cooked shrimp and creamy avocado are a perfect match, especially with a crisp vinaigrette. The best news? It only takes a few minutes to prepare.

Shrimp and Avocado Salad Recipe

  • Yield: Serves 4.

Preparation time: 10-15 minutes.


  • 1/4 cup of white wine vinegar
  • 1/4 cup olive oil
  • 1 green onion, thinly sliced
  • 1/2 lb small or extra small shrimp, cooked, peeled, and de-veined
  • 2 ripe avocados
  • Lettuce - preferably butter lettuce or red leaf lettuce
  • Optional - 2 Tbsp chopped roasted walnuts or pistachios
  • 1 Tbsp chopped cilantro
  • Lemon slices for garnish


1 Combine oil, vinegar, and green onions in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture.

2 Arrange leaves of lettuce on individual plates. Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce.

3 Spoon shrimp mixture on to avocado. Sprinkle with walnuts and cilantro (optional).

Serve with lemon slices for garnish.

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  1. Chris

    just made this for my girlfriend…turned out great!

  2. Colleen

    Very tasty and simple to make. Highly recommend.

  3. Lady Amalthea

    This was wonderful! I’m eating it right now, made with Chicken Sausages instead of shrimp and just loving it.

  4. Suzanne

    This recipe was great. I had just picked up fresh corn and cooked that as well, trimmed it off the cob, and added it to the salad. Delish!

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