Discover the vibrant flavors and refreshing textures of this Mediterranean Shrimp and Avocado Salad Recipe, a perfect blend of succulent shrimp, creamy avocado, and crisp vegetables tossed in a zesty lemon-oregano vinaigrette. This salad is not only a feast for the eyes but also a celebration of wholesome ingredients coming together to create a light yet satisfying meal that feels like a sunny Mediterranean escape in every bite.
Ingredients You’ll Need
Gathering simple yet fresh ingredients is the key to this dish’s success. Each component brings its own unique touch, from the creamy avocado adding richness to the briny kalamata olives lending a tangy punch, while the shrimp provide tender protein, making every forkful exciting.
- 12 large shrimp, peeled and deveined: The star protein that cooks quickly and absorbs the delicious seasonings perfectly.
- 1 avocado, diced: Adds a creamy texture and buttery flavor that balances the acidity.
- 1 cup cherry tomatoes, halved: Bursts of juiciness and bright red color to keep things fresh.
- 1 cup cucumber, thinly sliced: Offers a crisp, cooling crunch that complements the shrimp.
- 1/4 small red onion, thinly sliced: Provides a sharp bite—optional soaking in cold water can mellow it.
- 1/4 cup kalamata olives, pitted and halved: Infuses the salad with a salty, savory depth.
- 1/4 cup feta cheese, crumbled: Adds creamy, tangy notes that tie the flavors together beautifully.
- 2 tablespoons lemon juice: Brightens the dish with fresh citrus zing.
- 3 tablespoons extra virgin olive oil: A rich, fruity base for the homemade dressing.
- 1 teaspoon dried oregano: Brings the classic Mediterranean herbal aroma.
- 1 tablespoon fresh parsley, chopped: Adds a lively green freshness and color contrast.
- 1/4 teaspoon salt: Enhances all the natural flavors without overpowering.
- 1/4 teaspoon black pepper: Provides just the right amount of warmth.
How to Make Mediterranean Shrimp and Avocado Salad Recipe
Step 1: Cook the Shrimp
Start by heating the olive oil in a skillet over medium heat. Season your shrimp with salt, pepper, and a pinch of dried oregano, which introduces that quintessential Mediterranean aroma and taste. Sear each shrimp for about 1 to 2 minutes per side until they turn pink and develop a slight golden crust. This quick cooking keeps them tender and juicy. Once cooked, let the shrimp cool so they don’t wilt your fresh veggies later.
Step 2: Prepare the Vegetables
While the shrimp cool, slice the cucumber thinly and halve the cherry tomatoes for bursts of sweetness. Thinly slicing the red onion adds a sharp contrast; if you prefer a milder flavor, soak these slices in cold water for a few minutes. Dice the avocado carefully so it stays in neat, creamy cubes that will enrich every bite without overpowering the salad.
Step 3: Whisk the Vinaigrette
In a small bowl, combine your lemon juice, remaining olive oil, dried oregano, chopped parsley, salt, and pepper. Whisk these ingredients together until the dressing emulsifies into a bright and flavorful vinaigrette that will tie every component together with a lovely tang and herbaceous kick.
Step 4: Combine and Toss
Grab a large mixing bowl and toss together the cucumber, tomatoes, red onion, kalamata olives, avocado, and crumbled feta cheese. Add the cooled shrimp last to keep their perfect texture intact. Pour the vinaigrette over the top and gently toss everything to coat evenly. This careful mixing ensures every bite is beautifully balanced with a combination of fresh, salty, creamy, and zesty notes.
Step 5: Finish and Serve
Once tossed, your Mediterranean Shrimp and Avocado Salad Recipe is ready to be enjoyed immediately. Serving it fresh maintains the crispness and vivid flavors. If you like, garnish with extra parsley and a few cracks of black pepper for that final flourish.
How to Serve Mediterranean Shrimp and Avocado Salad Recipe
Garnishes
Elevate your salad presentation by adding a sprinkle of fresh parsley or even some thinly sliced lemon zest. A light drizzle of extra virgin olive oil just before serving not only adds shine but also gives a lovely richness. Cracked black pepper on top adds a subtle kick and attractive speckled look.
Side Dishes
This salad pairs beautifully with warm, crusty bread or pita for some delightful dipping and mopping up any extra dressing. Alternatively, serve alongside a chilled glass of white wine or a light soup for a well-rounded Mediterranean-inspired meal that’s both light and satisfying.
Creative Ways to Present
For a fun twist, try serving this shrimp and avocado salad over a bed of mixed greens or baby arugula. You can also stuff the salad into hollowed-out cherry tomatoes or small, crisp wedge lettuce cups for an elegant appetizer or party platter option. Presentation is half the fun and makes this recipe feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Because avocado can brown, it’s best to eat the salad within 24 hours to enjoy its freshness. Keep the dressing separate if possible and toss right before serving to maintain vibrant colors and flavors.
Freezing
This Mediterranean Shrimp and Avocado Salad Recipe is not ideal for freezing due to the delicate textures of avocado and fresh vegetables which can become mushy upon thawing. Shrimp can be frozen if cooked and kept separately, but for the salad’s best quality, prepare fresh.
Reheating
Since this dish is a fresh salad, reheating is not recommended. If you want warm shrimp, heat them separately in a skillet and then add to fresh vegetables and dressing for an enjoyable contrast of textures and temperatures.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely and pat them dry before cooking to ensure they sear nicely without steaming.
Is it okay to substitute the feta cheese?
Yes, you can swap feta with goat cheese or even a mild mozzarella for a different but equally delicious twist on creaminess and flavor.
Can this salad be made vegan?
To make it vegan, omit the shrimp and feta, and perhaps add chickpeas for protein along with some extra herbs to keep that Mediterranean flair.
How do I prevent the avocado from browning?
Keep the avocado diced just before serving and toss quickly with the salad. Adding lemon juice helps slow oxidation, keeping it fresh and green longer.
Is this recipe suitable for meal prep?
This salad works best fresh, but you can prepare the components in advance and combine them just before serving to enjoy the best texture and flavor.
Final Thoughts
This Mediterranean Shrimp and Avocado Salad Recipe is a delightful mix of bright, fresh flavors and textures that you’ll want to make time and time again. It’s simple, satisfying, and screams sunshine on a plate—perfect for quick lunches, light dinners, or impressing guests with minimal effort. Give it a try and see how easily it brightens up your meal rotation!
Print
Mediterranean Shrimp and Avocado Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Mediterranean Shrimp and Avocado Salad is a refreshing and vibrant dish featuring seared shrimp, creamy avocado, crisp cucumbers, cherry tomatoes, kalamata olives, and crumbled feta cheese, all tossed in a zesty lemon oregano vinaigrette. Perfect for a light, healthy meal ready in just 20 minutes.
Ingredients
Shrimp
- 12 large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 3 tablespoons extra virgin olive oil (for cooking)
Salad
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
Vinaigrette Dressing
- 2 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare and Sear Shrimp: Heat 3 tablespoons of olive oil in a skillet over medium heat. Season the peeled and deveined shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of dried oregano. Sear the shrimp for 1 to 2 minutes on each side until they turn pink and develop a lightly golden color. Remove from the skillet and allow them to cool.
- Prepare Vegetables: Thinly slice the cucumber and red onion, halve the cherry tomatoes, and dice the avocado. Optionally, soak the red onion slices in cold water briefly to mellow their flavor.
- Make Vinaigrette: In a small bowl, whisk together 2 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 teaspoon dried oregano, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the sliced cucumber, cherry tomatoes, red onion, halved kalamata olives, diced avocado, and crumbled feta cheese. Add the cooled shrimp last to keep their texture intact.
- Toss with Dressing: Drizzle the prepared vinaigrette over the combined salad ingredients. Toss gently but thoroughly to coat everything evenly with the dressing.
- Serve: Serve the salad immediately, garnished with additional fresh parsley and freshly cracked black pepper if desired for extra flavor and presentation.
Notes
- Soaking the red onion in cold water for 10 minutes can reduce their pungency for a milder flavor.
- Use fresh shrimp for best taste, but frozen shrimp can be thawed and used as well.
- This salad is best served fresh to maintain the creamy texture of the avocado.
- You can substitute feta with goat cheese for a different tangy flavor.
- For a spicier kick, add a pinch of red pepper flakes to the vinaigrette.
