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.


  1. 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!

  2. Claudia

    I love guacamole and this recipe sounds great. I made a similar recipe this summer and everyone loved it. The key to great guacamole is ripe advocados.

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