This Shrimp Avocado Salad Recipe is perfect for hot summer days! It’s an EASY, cold, no-cook, healthy, refreshing salad full of shrimp, avocado, cucumbers, sun dried tomatoes, lemon juice, spices, and more!
Healthy. Light. Refreshing. Packed with flavor.
What more could you want in a summer dish?
Have it for a super light dinner, lunch, or even as an appetizer (I bet this would be freaking amazing with crunchy tortilla chips), the possibilities with this dish are endless.
I’m not sure about you, but where we live, it’s been crazy H.O.T. and humid – we’re talkin’ 90 degrees outside, but it feels like 103 with 98% humidity. Yikes.
But as much as I’d like to indulge in ice cream #allday #everyday, summer also happens to be shorts and tank top weather, so I need as many cooling, healthy recipes I can get my hands on.
So, you guys, here ya go, the best, most refreshing, crazy flavorful snack/lunch/dinner: Shrimp Avocado Salad.
Sooooooooo this week has kind of gotten away from me. It’s been one of those weeks that been crazy busy, but I feel like I haven’t actually gotten anything productive accomplished.
You know what I mean?
Liiiike, I’ve been working, and I’ve been getting stuff done, but it’s been all the “behind the scenes” things like dealing with payments, and doing research, and responding to e-mails, instead of recipe testing, and photographing, and making videos.
That’s why, today especially, I needed something super quick and easy that I could have for lunch, a snack, or dinner.
And you guys. This Shrimp Avocado Salad Recipe did not disappoint.
The base of the salad is just red onion, cucumber, shrimp, avocado, sun dried tomatoes, and garlic. The “dressing” is lemon juice, red wine vinegar, the teeny tiniest bit of oil from the sun dried tomatoes, and dried spices: oregano, basil, dill, and salt.
The best part about this recipe, is that it’s no-bake, because we’re using already cooked shrimp! My local grocery store was having a sale on cooked, frozen shrimp, so I just quickly thawed the shrimp, chopped it up a bit, and a few minutes later, I had this freaking amazing Shrimp Avocado Salad.
Tender shrimp, creamy avocado, chewy sun dried tomato, cooling cucumber all tossed with a bright, tangy, flavorful sauce. . .
My GOSH this is good you guys.
Healthy, cold, flavorful deliciousness comin’ at ya!
Shrimp Avocado Salad Recipe
Equipment for this recipe
Shrimp Avocado Salad
- 1/4 cup diced red onion
- 1/4 cup diced cucumber
- 1 pound shrimp cooked peeled, tails-off, deveined, chopped
- 1/2 avocado diced
- 2 sun-dried tomatoes minced
- 1 clove garlic minced or pressed
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon oil from sun dried tomato jar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried dill
- 1/2 teaspoon salt
- Whisk together dressing ingredients. Set aside.
Shrimp Avocado Salad
- Place all salad ingredients into a large bowl.
- Pour sauce over ingredients and toss to combine.
- Taste and re-season, if necessary.
- Store, covered, until ready to serve!
*Note: Nutrition information is estimated and varies based on products used.