Description
A fresh and vibrant Summer Shrimp Salad is the perfect way to celebrate sunny days. This zesty and colorful dish combines tender shrimp, creamy avocado, crisp cucumbers, and juicy tomatoes with a punchy citrus-herb dressing that brings everything together in harmony. It’s not only visually beautiful but also full of texture and flavor that makes every bite exciting. Whether you’re looking for quick breakfast, easy dinner, healthy snack, or new food ideas, this is the easy recipe you’ll want on repeat.
Ingredients
1 lb cooked shrimp (peeled and deveined)
1 large avocado (diced)
1 1/2 cups cucumber (sliced)
1/2 small red onion (thinly sliced)
1/2 cup cherry tomatoes (halved)
2 tbsp fresh dill (chopped)
1/4 cup cilantro (chopped)
2 tbsp olive oil
Juice of 1 lime
1 tsp Dijon mustard
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
Instructions
1. In a small bowl, whisk together olive oil, lime juice, Dijon mustard, crushed red pepper flakes, and a pinch of salt and pepper. Set aside.
2. Dice avocado, slice cucumber and red onion, halve cherry tomatoes. Chop dill and cilantro. Add all to a large bowl.
3. If using raw shrimp, sauté in olive oil for 2–3 minutes per side until pink. If pre-cooked, thaw and pat dry.
4. Add shrimp to bowl with vegetables. Pour in dressing and gently toss to combine.
5. Adjust seasoning with more lime juice, salt, or pepper. Serve immediately or chill for 15 minutes.
Notes
Use lime juice immediately on avocado to prevent browning.
Serve with crusty bread or on a bed of greens for a heartier meal.
Swap dill for parsley or basil based on preference.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 145mg
Keywords: summer salad, shrimp salad, healthy lunch, low carb salad, easy recipe