If you’re craving something light, refreshing, and satisfying, this Shrimp, Avocado & Tomato Salad is exactly what you need. It’s packed with lean protein, healthy fats, and bright, fresh flavors that keep you full for hours without feeling heavy.
The combination of juicy cherry tomatoes, creamy avocado, tender shrimp, and fresh herbs creates the perfect balance of texture and taste. For an extra pop of color, use a mix of red, yellow, and orange cherry tomatoes — it makes the salad even more beautiful for serving at gatherings.
This recipe serves about 3–4 people, but it’s easy to double or triple for parties, meal prep, or summer get-togethers.
Why You’ll Love This Salad
- High in protein from shrimp
- Loaded with heart-healthy fats from avocado and olive oil
- Fresh, zesty flavor from lemon and herbs
- Naturally gluten-free and low carb
- Perfect for meal prep or entertaining
You can prepare it a few hours in advance — the flavors actually blend and improve as it chills. If the avocado is well coated in the lemon and oil mixture, it will stay vibrant and green longer.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tablespoons olive oil or avocado oil, divided
- 1–2 fresh garlic cloves, minced
- 2 large avocados, diced
- 8 oz mixed cherry tomatoes, halved
- 1 green chili, seeded and thinly sliced
- A generous handful of fresh cilantro or flat-leaf parsley, chopped
- 1 large lemon (juice and zest)
- Sea salt and freshly ground black pepper
How to Make Shrimp Avocado Tomato Salad
1. Cook the Shrimp
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add shrimp and minced garlic. Cook for 3–4 minutes, just until the shrimp turn pink and opaque.
Season with sea salt and freshly ground black pepper. Remove from heat and allow to cool slightly.
2. Assemble the Salad
In a large bowl, combine the cooked shrimp, halved cherry tomatoes, diced avocado, sliced green chili, and chopped herbs.
3. Add Dressing
Drizzle with the remaining tablespoon of oil. Squeeze fresh lemon juice over the top and add the zest for extra brightness.
Gently toss everything together, being careful not to mash the avocado. Taste and adjust seasoning as needed.
Storage Tips
This salad is best enjoyed within a few hours of preparing while everything is fresh and vibrant. However, it will keep well in the refrigerator for up to 1–2 days in an airtight container.