A refreshing, protein-packed salad featuring succulent shrimp, creamy avocado, crisp vegetables, and a tangy herb dressing. Perfect for a healthy lunch, light dinner, or summer gathering.

Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4

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Ingredients

For the Salad

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• 2 ripe avocados, diced
• 1½ cups cherry tomatoes, halved
• 1 English cucumber, diced
• ¼ small red onion, thinly sliced
• ¼ cup chopped fresh cilantro or parsley
• 2 cups chopped romaine lettuce or mixed greens (optional)

For the Creamy Dressing

• ½ cup (120 g) plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lime juice
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• ½ teaspoon honey (optional, omit for low-carb)
• Salt and black pepper, to taste

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Equipment

• Large skillet
• Large mixing bowl
• Small bowl
• Whisk
• Cutting board
• Sharp knife

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Instructions

1. Cook the Shrimp

• Pat the shrimp dry with paper towels.
• Toss with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
• Heat a skillet over medium-high heat.
• Cook the shrimp for 2–3 minutes per side, until pink and opaque.
• Remove from the heat and let cool slightly.

2. Make the Dressing

In a small bowl, whisk together:

• Greek yogurt
• Mayonnaise
• Lime juice
• Lemon juice
• Dijon mustard
• Garlic
• Dill
• Parsley
• Honey (if using)
• Salt and pepper

Whisk until smooth and creamy.

3. Assemble the Salad

In a large bowl, combine:

• Avocados
• Cherry tomatoes
• Cucumber
• Red onion
• Cilantro or parsley
• Lettuce (if using)

Add the cooked shrimp.

4. Dress the Salad

• Pour the dressing over the salad.
• Toss gently until everything is evenly coated, taking care not to mash the avocado.

5. Serve

Garnish with:

• Extra fresh herbs
• Lime wedges
• Freshly cracked black pepper

Serve immediately.

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Serving Suggestions

This salad pairs well with:

• Garlic roasted asparagus
• Grilled corn on the cob
• Crusty bread
• Cauliflower rice
• Quinoa
• Chilled cucumber slices

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Storage

Refrigerator: Best enjoyed fresh. Store leftovers in an airtight container for up to 1 day.

Tip: If making ahead, prepare the dressing and vegetables separately. Add the avocado and dressing just before serving to keep the salad fresh.

Not suitable for freezing.

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Tips for Success

• Use fresh or properly thawed shrimp and avoid overcooking them.
• Choose avocados that are ripe but still firm enough to hold their shape.
• Chill the dressing for 15–20 minutes before serving for even better flavour.
• Toss the avocado with a little extra lime juice to help reduce browning.

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Variations

• Add diced mango or pineapple for a tropical twist.
• Mix in crumbled feta or cotija cheese.
• Add sliced radishes for extra crunch.
• Replace Greek yogurt with sour cream for a richer dressing.
• Add cooked bacon pieces for a smoky flavour.
• Use grilled chicken instead of shrimp if preferred.

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Nutrition (Approximate per serving)

• Calories: 355
• Protein: 29 g
• Carbohydrates: 10 g
• Fat: 22 g
• Saturated Fat: 4 g
• Fibre: 5 g
• Sugar: 3 g
• Sodium: 520 mg

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Nut Information

Naturally Nut-Free Ingredients

• Shrimp
• Avocados
• Tomatoes
• Cucumber
• Red onion
• Lettuce
• Greek yogurt
• Mayonnaise
• Lemon
• Lime
• Dijon mustard
• Fresh herbs
• Olive oil
• Seasonings

Contains

• ✔ Milk (Greek yogurt)

Shellfish

• ✔ Shrimp (major allergen)

Does NOT Contain

• Peanuts
• Tree nuts
• Eggs (unless using traditional mayonnaise, which contains eggs)
• Wheat
• Soy (check mayonnaise and Dijon mustard labels if required)
• Fish
• Sesame

Cross-Contamination Note:
If serving someone with a severe food allergy, check the labels on the mayonnaise, Dijon mustard, and seasonings, and prepare the salad using clean utensils and surfaces to avoid cross-contact.

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Frequently Asked Questions

Can I use frozen shrimp?

Yes. Thaw the shrimp completely and pat them dry before seasoning and cooking.

Can I make this salad ahead of time?

Yes. Prepare the shrimp, vegetables, and dressing separately. Add the avocado and dressing just before serving.

What can I use instead of Greek yogurt?

Sour cream, plain skyr, or a dairy-free yogurt alternative all work well.

How do I keep the avocado from turning brown?

Toss the avocado with a little fresh lime or lemon juice and add it just before serving.

Can I make this dairy-free?

Yes. Replace the Greek yogurt with a dairy-free plain yogurt or use an avocado-based dressing.

Is this salad low-carb?

Yes. With approximately 10 g of carbohydrates per serving, it’s suitable for many lower-carb eating plans.

Can I add more vegetables?

Absolutely. Bell peppers, celery, radishes, or baby spinach all make excellent additions.

What protein can I substitute for shrimp?

Grilled chicken, salmon, crab, or scallops are all delicious alternatives.