Mediterranean Shrimp and Avocado Salad

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This Mediterranean Shrimp and Avocado Salad is one of my go-to dishes when I want something refreshing, satisfying, and packed with wholesome ingredients. The vibrant mix of crunchy cucumbers, juicy cherry tomatoes, briny olives, creamy avocado, and succulent shrimp tossed in a lemony dressing never fails to hit the spot. It’s colorful, healthy, and comes together quickly—which is exactly what I need on a busy weeknight or when entertaining guests.

I love how the salad balances lightness with richness. The shrimp adds lean protein, while the avocado and feta bring a creamy contrast to the crisp vegetables. Plus, the bright Mediterranean flavors feel like a mini getaway in every bite. This salad isn’t just about taste—it’s also loaded with nutrients, making it perfect for lunch, dinner, or even a fancy brunch.

Why You’ll Love This Mediterranean Shrimp and Avocado Salad

It’s everything you want in a bowl—healthy, fast, flavorful, and pretty enough to impress. The combo of ingredients gives a satisfying bite while staying light and nourishing. It’s also naturally gluten-free and low-carb, with plenty of texture and tang from the olives, feta, and lemon juice. Whether you’re eating clean or just want something delicious and fuss-free, this salad has you covered.

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What Kind of Shrimp Should I Use?

I prefer using large or jumbo shrimp for this salad because they hold their texture better and are more satisfying. You can use fresh or frozen shrimp—just make sure they’re peeled and deveined. If you’re short on time, precooked shrimp works well too. A quick sauté or boil is all it takes to have them salad-ready in minutes.

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Options for Substitutions

Don’t have shrimp? Swap it with grilled chicken, canned tuna, or even chickpeas for a plant-based version. No feta? Crumbled goat cheese or a sprinkle of Parmesan can work. If olives aren’t your thing, try capers for a different kind of briny punch. This salad is flexible—just keep the balance of creamy, crunchy, and juicy elements, and you can’t go wrong.

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Ingredients for this Mediterranean Shrimp and Avocado Salad

• Shrimp (large or jumbo, peeled and deveined): The main protein of this salad—light, juicy, and packed with flavor. Cooked just until tender, shrimp gives this salad its signature seafood charm.
• Avocado: Creamy and rich, avocado adds a buttery texture and healthy fats that balance the freshness of the vegetables.
• Cucumber (English or Persian): Refreshing and crunchy, cucumbers bring hydration and a cooling contrast to the tangy dressing.
• Cherry Tomatoes: Sweet and juicy, these little bursts of flavor brighten up every bite with their vibrant color.
• Red Onion: Thinly sliced for a touch of sharpness and added crunch. Red onions also enhance the salad’s complexity.
• Kalamata Olives: Salty and briny, they deliver that unmistakable Mediterranean depth.
• Feta Cheese: Crumbled on top for a creamy, tangy finish. Feta also adds protein and richness.
• Fresh Parsley: A bright, fresh herb that ties everything together and adds color.
• Lemon Juice: For zing and brightness. It’s essential in the dressing to balance the richness.
• Olive Oil: The base of the dressing, adding smoothness and depth.
• Salt & Black Pepper: Basic seasoning that elevates all the natural flavors.

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Step 1: Prepare the Shrimp

If using raw shrimp, bring a pot of salted water to a boil. Add the shrimp and cook for 2–3 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking process. Pat dry. If using pre-cooked shrimp, simply rinse and pat dry.

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Step 2: Chop the Veggies

Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Scoop out the avocado and slice or dice it just before tossing to keep it fresh. Set aside all the prepared vegetables in a large mixing bowl.

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Step 3: Make the Dressing

In a small bowl or jar, whisk together 2–3 tablespoons of extra virgin olive oil, the juice of one lemon, a pinch of salt, and a generous amount of black pepper. You can also add a pinch of oregano or garlic powder for an herby twist.

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Step 4: Toss the Salad

Add the shrimp to the bowl with the vegetables. Drizzle the lemon-olive oil dressing over the top and toss gently to coat everything evenly. Be careful not to mash the avocado.

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Step 5: Add Toppings

Sprinkle crumbled feta cheese and chopped fresh parsley over the top. Add a few extra olives or a lemon wedge for garnish if desired.

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Step 6: Serve Immediately

This salad is best enjoyed fresh. Serve it chilled or at room temperature. It can be a standalone meal or paired with a slice of crusty bread or pita.

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How Long to Prepare the Mediterranean Shrimp and Avocado Salad

Preparation Time: This salad is incredibly quick to pull together. If you’re using pre-cooked shrimp, you can have everything prepped and ready in just 15 minutes. The chopping is straightforward and minimal.

Cooking Time: If starting with raw shrimp, add an extra 5–7 minutes for boiling and cooling. All in all, this dish can be on the table in under 25 minutes, making it perfect for a last-minute meal.

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Tips for Perfect Mediterranean Shrimp and Avocado Salad

• Use ripe but firm avocados to avoid them turning mushy during mixing.
• Let the cooked shrimp chill slightly before tossing into the salad so they don’t wilt the vegetables.
• Don’t skip the lemon—it elevates the entire flavor profile.
• Taste before serving and adjust salt, lemon, or olive oil as needed.
• Add a dash of red pepper flakes for a spicy kick if you like heat.

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Watch Out for These Mistakes While Cooking

• Overcooking the shrimp: They turn rubbery quickly, so keep an eye on the timer.
• Using unripe or overly ripe avocado: Texture matters—too hard and it lacks creaminess, too soft and it becomes mush.
• Under-seasoning: This salad shines when it’s properly seasoned, especially with salt and acid.
• Skipping the drying step: Wet shrimp or veggies dilute the dressing and make the salad soggy.
• Overmixing: Toss gently to avoid mashing ingredients.

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What to Serve With Mediterranean Shrimp and Avocado Salad?

1. Warm Pita Bread

Perfect for scooping up bites or eating alongside for a Mediterranean mezze experience.

2. Couscous or Quinoa

Serve the salad over a fluffy bed of grains to turn it into a hearty, bowl-style meal.

3. Grilled Halloumi

The salty, crispy cheese pairs beautifully with the fresh salad.

4. Lemon Orzo Pasta

Adds a zesty, soft pasta base that complements the shrimp and veggies.

5. Hummus and Veggie Platter

Great for entertaining—create a Mediterranean spread with dips and sides.

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Storage Instructions

Refrigeration: Store leftover salad in an airtight container in the fridge for up to 2 days. However, it’s best enjoyed fresh, as the avocado and tomatoes can get mushy over time.

Make Ahead: You can prepare the vegetables and shrimp ahead of time and store them separately. Toss everything with the dressing just before serving to maintain texture and freshness.

Avoid Freezing: This salad does not freeze well due to the delicate texture of the avocado and vegetables.

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Estimated Nutrition

• Calories: ~310 per serving
• Protein: 20g
• Fat: 21g
• Carbohydrates: 10g
• Fiber: 5g
• Sugar: 3g
• Sodium: 550mg
• Cholesterol: 145mg

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Frequently Asked Questions

Can I use frozen shrimp?

Yes! Just thaw them in the refrigerator overnight or run under cold water, then cook as directed.

What type of avocado is best?

Hass avocados are ideal due to their creamy texture and rich flavor.

Can I make this salad ahead of time?

Yes, but don’t mix in the avocado or dressing until just before serving to keep it fresh.

Is this salad low-carb?

It is! This salad is naturally low in carbohydrates, making it great for keto or low-carb diets.

How can I make this dairy-free?

Simply omit the feta cheese or use a plant-based alternative for a dairy-free version.

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Conclusion

The Mediterranean Shrimp and Avocado Salad is a celebration of fresh, wholesome ingredients combined into one stunning, flavorful bowl. It’s quick to prepare, flexible with ingredients, and perfect for any season. Whether you’re eating light, hosting friends, or meal-prepping for the week, this salad brings a vibrant, nourishing twist to your table that you’ll keep coming back to.

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