Name: Creamy Shrimp Avocado Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 pound large shrimp, thawed and cleaned (tails and shells removed); 1 tablespoon olive oil (for cooking shrimp); 1 heart romaine lettuce, chopped; 2 Persian cucumbers, chopped (or 3/4 of an English cucumber); 1 medium-large ripe avocado, peeled and cubed; Salt and pepper, to taste; 1/2 cup plain Greek yogurt; 1/4 cup olive oil; Juice of 1/2 lemon (about 2 tablespoons); 1/2 teaspoon white wine vinegar or apple cider vinegar; 1–2 garlic cloves, minced; 1/2 teaspoon honey; 1/2 teaspoon cumin; 2 tablespoons fresh mint; 1/4 cup fresh dill; 1 tablespoon water (to thin dressing); Salt and pepper, to taste (for dressing)

Description

This creamy shrimp avocado salad combines tender shrimp, crunchy cucumbers, crisp romaine, and creamy avocado with a bright Greek yogurt herb dressing. It’s refreshing, protein-rich, and perfect as a light main or vibrant side dish.

Ingredients

1 pound large shrimp, thawed and cleaned (tails and shells removed)
1 tablespoon olive oil (for cooking shrimp)
1 heart romaine lettuce, chopped
2 Persian cucumbers, chopped (or 3/4 of an English cucumber)
1 medium-large ripe avocado, peeled and cubed
Salt and pepper, to taste
1/2 cup plain Greek yogurt
1/4 cup olive oil
Juice of 1/2 lemon (about 2 tablespoons)
1/2 teaspoon white wine vinegar or apple cider vinegar
1–2 garlic cloves, minced
1/2 teaspoon honey
1/2 teaspoon cumin
2 tablespoons fresh mint
1/4 cup fresh dill
1 tablespoon water (to thin dressing)
Salt and pepper, to taste (for dressing)

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Instructions

Toss cleaned shrimp with 1 tablespoon olive oil, salt, and pepper.
Heat a pan over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Set aside.
Chop romaine and cucumbers and place into a salad bowl or serving platter.
In a food processor, blend Greek yogurt, olive oil, lemon juice, vinegar, garlic, honey, cumin, mint, dill, water, salt, and pepper until smooth and creamy.
Add cooked shrimp and cubed avocado to the salad.
Drizzle the dressing over the salad and toss gently to combine.
Adjust seasoning if needed and serve immediately.

Notes

For meal prep, store components separately and assemble just before serving.
Add lemon juice to avocado to prevent browning.
Grilled shrimp adds a smoky twist to the salad.
Use labneh or thick yogurt for a richer dressing.
Cherry tomatoes or quinoa make great additions for variety.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 main dish portion (1/3 of recipe)
Calories: 420
Sugar: 3g
Sodium: 540mg
Fat: 30g
Saturated Fat: 5g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 4g
Protein: 28g
Cholesterol: 180mg