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
Scale
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.
