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Kick up weekday dinners or brunch with this zippy shrimp and avocado salad. Plump shrimp and smooth avocado hang out with leafy greens and toasted nuts, all brought together with a burst of citrusy flavor. It's light on the tummy but still super filling.
I first put this salad together after a sweaty summer walk craving something healthy that wouldn't weigh me down. Now, my crew asks for it whenever we snag fresh shrimp.
Delicious Ingredients
- Black pepper: Delivers a faint spiciness and extra flavor Try cracking some fresh over the bowl just before tossing
- Kosher salt: Rounds out the tastes with gentle seasoning Grab flaked salt if you can—it sprinkles on perfectly
- Sliced almonds: Golden-toasted for crunch and a buttery bite For bigger flavor, start with whole unsalted nuts and toast them yourself
- Shallot: Brings a mild onion flavor and some snap Hunt for smaller ones without spots for the best taste
- Avocado: This gives the salad creaminess and healthy oils Perfect pick: one that's slightly soft when you press it
- Lemon or orange juice: Adds a kick of zing and some natural sweetness Always go for fresh-squeezed if you've got some fruit handy
- Extra virgin olive oil: Provides both a smooth texture and a hint of fruitiness Pick a cold-pressed bottle with a strong smell
- Mixed greens: Arugula or spring mix keeps the salad fresh Use leaves that look lively and are super crisp to the touch
- Medium shrimp: Go with uncooked shrimp—fresh or frozen If you can, swipe wild caught ones with a bouncy feel and scent of the sea
Easy Steps
- Finish and Serve:
- Lay out your avocado slices over the top Sprinkle with chopped shallot and those golden almonds Toss on kosher salt and a dash of black pepper Eat right away to keep everything tasting just-made
- Dress It Up:
- Drizzle olive oil plus fresh lemon or orange on top If you held on to any juice from cooking the shrimp, pour that in too Lightly toss with your hands or forks till the greens are just glossy
- Add Shrimp to Greens:
- Softly fold the warm shrimp into your bowl of greens For chilled shrimp, gently mix them in so the greens stay perky
- Prep the Greens:
- Get your leafy mix in a big bowl Make sure the leaves are totally dry, then fluff them up a bit with your hands
- Cook the Shrimp:
- Throw the shrimp in a pan over medium-high with a little citrus juice Cook just till they’re pink and not see-through, about two or three minutes per side Don’t let them go too long or they get tough
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I seriously love the toasted almonds here. Their crunchy, nutty vibe makes this salad pop. My family always tossed almonds onto salads, and smelling those freshly toasted nuts still makes me happy every time.
Keeping It Fresh
This is at its best just after making, but you can stash undressed salad parts in the fridge for up to two days. Going for a packed lunch? Leave the avocado whole and wait to add the dressing so it doesn’t brown.
Swaps and Switches
Try swapping in grilled tofu or rotisserie chicken for the shrimp if you want Something like pecans or walnuts work just as well as almonds Got no shallots? Red onion does the trick
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Ways to Serve
This dish is awesome on its own for a light lunch or with a hunk of bread and a side of grilled seafood for a bigger spread Put out more lemon wedges and maybe some herbs so everyone can tweak things themselves
Frequently Asked Questions
- → How do I cook shrimp?
Just sizzle the shrimp in a pan with a shot of citrus juice. Use cold or gently warmed shrimp if you've got leftovers.
- → What citrus can I toss in?
Try lemon, orange, or a splash of both for a zingy, bright taste—go with the one you like best.
- → Can I swap out the greens?
Yep! Use spinach, arugula, soft lettuce, or even a mixed spring blend for variety and a burst of color.
- → Do I really need to toast almonds?
It makes them extra tasty and crunchy, so try not to skip this step for the best bite!
- → How do I prep avocado?
Chop or slice it right before you serve, so it stays firm and that nice green color pops.