Description
This Mediterranean Shrimp and Avocado Salad is summer on a plate! Refreshing, protein-packed, and ready in minutes – your new go-to for hot days when cooking feels impossible.
Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled and deveined
- 2 ripe avocados, diced into ¾-inch cubes
- 1 English cucumber, diced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- ½ red onion, thinly sliced (about ½ cup)
- ½ cup kalamata olives, pitted and halved
- 4 oz (115g) feta cheese, crumbled
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Pat shrimp dry, season with salt and pepper. Cook in olive oil for 1-2 minutes per side until pink. Transfer to a plate and refrigerate for 10 minutes.
- Make dressing by whisking together olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.
- Combine cucumber, cherry tomatoes, red onion, olives, and most herbs in a large bowl. Toss with half the dressing.
- Cut cooled shrimp into bite-sized pieces if large. Add to vegetable mixture.
- Just before serving, add diced avocado and feta cheese. Drizzle with remaining dressing and fold gently.
- Garnish with reserved herbs and serve immediately.