Shrimp, Avocado & Tomato Chopped Salad
There’s something magical about a salad that feels like a full meal. Not the kind that leaves you hunting for a snack an hour later — but one that’s vibrant, satisfying, and packed with fresh ingredients that truly nourish you.
This Shrimp, Avocado & Tomato Chopped Salad is exactly that.
It’s bright and citrusy. It’s creamy yet refreshing. It’s light but surprisingly filling. And it comes together in under 30 minutes, making it perfect for busy weeknights, summer lunches, or effortless entertaining.
Juicy shrimp, buttery avocado, sweet tomatoes, and crisp cucumber all come together in a simple lime-olive oil dressing that enhances every ingredient without overpowering it. If you’re looking for a healthy shrimp chopped salad that tastes like sunshine in a bowl, you’ve just found it.
Why You’ll Love This Salad
This shrimp avocado tomato salad checks all the boxes:
- High in protein
- Naturally low carb
- Gluten-free
- Full of healthy fats
- Fresh and colorful
- Quick and easy
It’s the kind of low carb seafood salad that feels elegant enough for guests but simple enough for everyday meals.
Ingredients
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- Salt and black pepper to taste
- 2 ripe avocados, diced
- 1 ½ cups cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
For the Lime Dressing:
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon honey (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Choosing the Best Shrimp
Fresh or frozen shrimp both work beautifully in this easy summer shrimp salad. If using frozen, thaw completely and pat dry before cooking.
Medium to large shrimp are ideal — they’re hearty enough to stand out in the salad without overpowering the other ingredients.
Instructions
- Pat shrimp dry with paper towels.
- Toss shrimp with olive oil, paprika, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque. Do not overcook.
- Remove shrimp from heat and allow to cool slightly. Chop into bite-sized pieces if desired.
- In a large bowl, combine avocado, tomatoes, cucumber, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper.
- Add cooled shrimp to the vegetable mixture.
- Pour dressing over salad and gently toss to combine.
- Taste and adjust seasoning if needed.
- Serve immediately.
Shrimp, Avocado & Tomato Chopped Salad
Ingredients
Equipment
Method
- Season and cook shrimp until pink and opaque.
- Combine chopped vegetables in a bowl.
- Whisk dressing ingredients together.
- Add shrimp to vegetables, pour dressing over, and toss gently.
Notes
Texture & Flavor Balance
This Mediterranean shrimp salad is all about contrast:
- Tender shrimp
- Creamy avocado
- Juicy tomatoes
- Crisp cucumber
- Bright citrus
The lime dressing ties everything together with a refreshing zing.
Tips for Perfect Results
Don’t Overcook Shrimp:
Shrimp cook quickly. As soon as they turn pink and opaque, remove them from heat.
Add Avocado Last:
To prevent browning, dice and add avocado just before serving.
Chill Before Serving (Optional):
Refrigerate for 15–20 minutes for an extra refreshing experience.
Delicious Variations
Add Crunch
Stir in chopped romaine lettuce for added texture.
Add Heat
Add a pinch of red pepper flakes or diced jalapeño.
Mediterranean Twist
Add crumbled feta and a sprinkle of oregano.
Turn It Into a Wrap
Spoon into lettuce cups or whole-grain wraps.
Serving Suggestions
This salad works beautifully as:
- A light main dish
- A protein-packed lunch
- A side for grilled dishes
- A meal-prep option
Serve with warm pita bread or over a bed of arugula for added greens.
Meal Prep & Storage
For best results:
- Store dressing separately if prepping ahead.
- Add avocado just before serving.
- Consume within 24 hours for optimal freshness.
Because of the avocado, this salad is best enjoyed the same day.
Nutritional Benefits
This healthy shrimp chopped salad delivers:
- Lean protein from shrimp
- Heart-healthy fats from avocado and olive oil
- Antioxidants from tomatoes
- Hydration from cucumber
It’s satisfying without feeling heavy — ideal for warmer months when lighter meals are more appealing.
Frequently Asked Questions
Can I use grilled shrimp?
Absolutely. Grilled shrimp add a smoky depth that’s delicious.
Can I make it dairy-free?
It already is naturally dairy-free.
What if I don’t like cilantro?
Substitute fresh parsley or basil.
Why This Salad Will Be on Repeat
Some recipes are good. Others become staples.
This shrimp avocado tomato salad is the kind you make once — and then crave again and again. It’s colorful, nutritious, refreshing, and versatile.
It feels like summer. It tastes like the coast. And it proves that healthy food can be vibrant, satisfying, and incredibly delicious.
