Shrimp and Avocado Salad







A recipe allowed in a / / diet.

Colorful and healthy, this salad has it all - tender shrimp and a fine sour dressing made from refreshing yogurt and nutty avocado. Also, toss along mildly-spicy arugula, juicy cherry tomatoes, and crunchy slightly-sweet red bell pepper.

Nutritional Chart

Calories: 325 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 17 g
  • 23 g
  • 17 g

Ingredients Needed for Shrimp and Avocado Salad

For the shrimp:

1 teaspoon vegetable oil
4 ounces of shrimp

For the avocado dressing:

1 avocado, roughly chopped
2 tablespoons of greek yogurt
1 teaspoon lime juice
1 tablespoon water

For the salad:

4 ounces of arugula
5 ounces of cherry tomatoes, halved
½ medium red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons of olive oil

How to Make Shrimp and Avocado Salad

  1. For the shrimp:

    Heat the vegetable oil in a skillet over low-medium heat and add the shrimp.

  2. Cook and stir until pinkish-brown and opaque, or for 4 – 5 minutes. Set aside.
  3. For the avocado dressing:

    Add the avocado, Greek yogurt, lime juice, and water to a blender. Season with salt and pepper, then blend until smooth.

  4. For the salad:

    Add the arugula, cherry tomatoes, cooked shrimp, bell pepper, olive oil, and avocado mixture to a bowl.

  5. Season with dried oregano, salt, and pepper. Mix all using two spatulas.

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