Lemony Shrimp, Avocado, and Tomato Salad

Lemony shrimp, avocado, and tomato salad came into my life on a warm day when I was craving something light yet satisfying and I had some fresh shrimp in my fridge along with ripe avocados and juicy cherry tomatoes and I decided to toss them together with a bright lemon dressing and the first bite was so fresh and zesty that I felt like I was on a sunny patio by the sea and I knew instantly this salad was going to become a favorite.

Since then this lemony shrimp, avocado, and tomato salad has become my go-to when I want something quick, healthy, and full of flavor and I love how the shrimp are tender and slightly sweet, the avocados add creamy richness, and the tomatoes burst with freshness and it’s one of those dishes that feels fancy but takes hardly any time to make and it always makes me feel energized and happy every time I serve it.

Ingredients

• Here’s what I use for this salad. Feel free to swap or add your favorite fresh ingredients!
• Shrimp – The tender, juicy protein that makes this salad feel special.
• Avocado – Adds a creamy, buttery texture that balances the shrimp.
• Cherry tomatoes – Provide sweet and juicy bursts of freshness.
• Fresh parsley – Adds a bright, herby finish.
• Lemon juice – Gives the salad its zesty, refreshing flavor.
• Olive oil – Smooths out the dressing and coats everything nicely.
• Salt and black pepper – Essential to bring out all the flavors.

Tools You’ll Need

• Medium pot – For cooking the shrimp quickly and evenly.
• Knife – For slicing avocado and tomatoes cleanly.
• Cutting board – To prep all your fresh ingredients safely.
• Mixing bowl – To combine the salad ingredients and dressing evenly.
• Tongs or spoon – For tossing and serving without smashing the avocado.

Instructions

Step 1

I start by bringing a pot of salted water to a boil, then I add the shrimp and cook for 2–3 minutes until they turn pink and opaque, then drain and rinse under cold water to stop the cooking.

Step 2

While the shrimp cool, I halve the cherry tomatoes and cut the avocado into bite-sized cubes.

Step 3

I chop the fresh parsley finely so it spreads nicely throughout the salad.

Step 4

In a mixing bowl, I whisk together the lemon juice, olive oil, salt, and black pepper until the dressing is smooth and bright.

Step 5

I add the shrimp, tomatoes, avocado, and parsley to the bowl and toss gently so everything gets coated but the avocado stays intact.

Step 6

I transfer the salad to a serving plate and finish with a sprinkle of extra parsley and a grind of black pepper for a pretty touch.

Step 7

I serve it immediately while it’s fresh and vibrant, or chill it briefly if I want it extra refreshing.

Tips

If you want extra flavor, I sometimes add a sprinkle of red pepper flakes or a touch of garlic powder to the dressing. You can also swap parsley for cilantro or basil for a different herby vibe. When serving as a meal, I love pairing it with a slice of crusty bread or over a bed of greens.

Ways to Serve

I enjoy serving this lemony shrimp, avocado, and tomato salad as a light lunch or dinner on warm days, but it also makes a beautiful starter for dinner parties. It’s perfect for meal prepping ahead and packing into a jar for a bright, protein-packed work lunch.

Frequently Asked Questions

Can I make Lemony Shrimp, Avocado, and Tomato Salad ahead of time?

Yes, but add the avocado just before serving to keep it fresh and creamy.

What kind of shrimp should I use for Lemony Shrimp, Avocado, and Tomato Salad?

I prefer medium-sized, peeled, and deveined shrimp for easy prep and perfect bites.

Is Lemony Shrimp, Avocado, and Tomato Salad healthy?

Yes! It’s rich in protein, healthy fats, and fresh veggies, making it a super nourishing meal.

See You in the Kitchen

I hope you give this Lemony Shrimp, Avocado, and Tomato Salad a try! It’s a quick and beautiful dish that feels like a little vacation on a plate, and I can’t wait to see how you enjoy it. Share your photos and let me know what twist you add!

Happy Cooking!

Print