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Lemony Shrimp, Avocado and Tomato Salad

Lemony Shrimp, Avocado and Tomato Salad

Lemony Shrimp, Avocado and Tomato Salad

A Lemony Shrimp, Avocado and Tomato Salad is a refreshing and flavorful dish that combines the bright and zesty flavors of lemon with succulent shrimp, creamy avocado, and juicy tomatoes. This salad typically features:

1. Shrimp: Cooked shrimp are a protein-rich addition, often boiled or sautéed until they turn pink and tender.

2. Avocado: Creamy avocado chunks provide a rich and buttery texture to contrast with the other ingredients.

3. Tomatoes: Fresh, ripe tomatoes add a burst of sweetness and acidity, contributing to the salad's overall freshness.

4. Lemon Dressing: The star of the show is the zesty lemon dressing, typically made with fresh lemon juice, olive oil, garlic, and a touch of honey or agave nectar for sweetness.

5. Seasonings: To enhance the flavors, you might find ingredients like fresh herbs (such as cilantro or parsley), red onion for a bit of bite, and salt and pepper.

To prepare this salad, you'd usually start by marinating the cooked shrimp in the lemon dressing to infuse them with flavor. Then, you'd toss the shrimp, avocado, tomatoes, and any additional ingredients together gently to avoid mashing the avocado. The result is a delightful and light salad that's perfect for a healthy lunch or dinner option.

Feel free to adjust the ingredients and proportions to suit your taste preferences, and enjoy the vibrant combination of flavors in this Lemony Shrimp, Avocado, and Tomato Salad!


  • 1 lb. raw shrimp, peeled and deveined
  • 2 Tbsps olive or avocado oil, divided (I use avocado oil for cooking and olive oil as the drizzle/dressing)
  • 1-2 fresh garlic cloves, minced or pressed
  • 2 large avocados, diced
  • 8 oz. mixed cherry tomatoes, cut in half
  • 1 green chili, seeded & sliced
  • A good handful of fresh cilantro or flat-leaf parsley leaves, chopped
  • 1 large fresh lemon, both juice and zest of
  • Sea salt and fresh ground black pepper


Heat one tablespoon of oil in a large skillet over medium-high heat.

Add shrimp, and minced garlic, then cook for 3-4 minutes, or just until shrimp turns pink and is no longer translucent.

Season shrimp with sea salt and pepper to taste, remove from heat.

In a large bowl add cooked shrimp, chopped tomatoes, diced avocado, sliced chili, and chopped cilantro leaves.

Drizzle with remaining 1 Tablespoon of oil and squeeze in your fresh lemon juice, add zest, then very gently toss to combine everything together.

Adjust seasonings to your taste and enjoy!

I prefer this Lemony Shrimp, Avocado and Tomato Salad eaten within a few hours of preparing, but it stays good in the fridge for a day or two.

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