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Mediterranean Shrimp and Avocado Salad

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A refreshing salad featuring cooked shrimp, creamy avocado, and a zesty dressing, perfect for summer gatherings.

Ingredients

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  • 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 extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Pat the shrimp dry and season with salt and pepper. Heat a skillet over medium-high heat and drizzle in olive oil. Cook shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp from heat and let cool.
  2. While shrimp cool, chop cucumber, halve cherry tomatoes, and slice red onion. Dice avocados last to keep them fresh. Slice olives and crumble feta if needed, then chop fresh herbs.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified.
  4. In a large mixing bowl, combine cooked shrimp, diced avocado, cherry tomatoes, cucumber, onion, olives, feta, and herbs. Pour dressing over and gently toss to coat.
  5. Serve immediately, or refrigerate for 10-15 minutes to let flavors meld. Enjoy chilled or at room temperature.

Notes

Best enjoyed fresh; can store leftovers in an airtight container for up to 1 day.

Nutrition

Find it online: https://us.recipesfood.org/mediterranean-shrimp-avocado-salad-shrimp-salad/

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