Shrimp, Avocado, and Spinach Salad is a light, refreshing, and protein-packed dish that’s perfect for lunch, dinner, or as a side. Featuring tender shrimp, creamy avocado, and nutrient-rich spinach, this salad is tossed in a zesty homemade dressing for a burst of flavor. It’s quick to make and full of healthy ingredients, making it an excellent choice for a nutritious meal.
Why You’ll Love This Recipe
- Healthy and nutrient-dense – Packed with lean protein, healthy fats, and vitamins.
- Quick and easy – Ready in just 15 minutes.
- Fresh and flavorful – A zesty dressing enhances the shrimp and avocado.
- Versatile – Perfect as a main dish, side, or meal prep option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- Fresh baby spinach
- Shrimp (peeled and deveined)
- Avocado, sliced
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Cucumber, sliced
- Feta cheese (optional)
- Toasted almonds or walnuts (optional, for crunch)
For the Dressing:
- Olive oil
- Fresh lemon juice or lime juice
- Dijon mustard
- Honey (or maple syrup for a vegan option)
- Garlic, minced
- Salt and pepper
- Red pepper flakes (optional for spice)
Directions
- Cook the Shrimp:
- Heat a skillet over medium heat with a little olive oil.
- Season the shrimp with salt, pepper, and a pinch of garlic.
- Cook for 2-3 minutes per side until pink and opaque. Set aside to cool.
- Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine spinach, cherry tomatoes, cucumber, red onion, and avocado.
- Add the cooked shrimp and sprinkle with feta cheese and nuts if using.
- Toss and Serve:
- Drizzle the dressing over the salad, toss gently, and serve immediately.
Servings and Timing
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
Variations
- Grilled Shrimp: Use grilled shrimp for extra smoky flavor.
- Creamy Dressing: Swap lemon dressing for avocado dressing or yogurt-based dressing.
- Low-Carb Option: Omit honey and replace with a keto-friendly sweetener.
- Extra Protein: Add boiled eggs, grilled chicken, or quinoa.
Storage/Reheating
- Refrigeration: Store salad components separately in an airtight container for up to 2 days.
- Reheating: Shrimp can be reheated in a skillet over low heat for a few minutes.
- Make-Ahead Tip: Prep all ingredients except avocado (to prevent browning) and toss together when ready to serve.
FAQs
Can I use frozen shrimp?
Yes! Just thaw, drain, and pat dry before cooking.
What’s the best way to keep avocado from browning?
Toss it in lemon juice before adding to the salad.
Can I use another type of greens?
Yes! Arugula, romaine, or mixed greens work well.
Can I make this salad dairy-free?
Absolutely! Just omit the feta cheese.
How can I make the shrimp extra flavorful?
Marinate in olive oil, garlic, and lemon juice for 15 minutes before cooking.
What’s the best nut for this salad?
Toasted almonds, walnuts, or pecans add great texture.
Can I meal prep this salad?
Yes! Store everything separately and assemble before eating.
Can I use pre-cooked shrimp?
Yes, just toss them in the dressing and serve cold.
Is this salad keto-friendly?
Yes, just omit the honey in the dressing.
What’s a good side dish for this salad?
Pair it with garlic bread, soup, or roasted veggies.
Conclusion
Shrimp, Avocado, and Spinach Salad is a fresh, flavorful, and nutritious dish that’s perfect for any meal. With juicy shrimp, creamy avocado, and a zesty homemade dressing, this salad is packed with taste and texture. Whether you serve it as a main course or a side, it’s a quick and satisfying option for a healthy lifestyle!
Print
Shrimp, Avocado, and Spinach Salad
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–3 servings 1x
- Category: Salad, Lunch, Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Description
This Shrimp, Avocado, and Spinach Salad is a light yet satisfying dish featuring juicy shrimp, creamy avocado, and fresh spinach, all tossed in a zesty lemon-garlic dressing. Perfect for a healthy lunch, dinner, or meal prep!
Ingredients
For the Salad:
- 1 pound shrimp (peeled & deveined)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 5 cups fresh baby spinach
- 1 large avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 small red onion, thinly sliced
- 1/4 cup feta cheese or goat cheese (optional)
- 1/4 cup toasted almonds or walnuts (for crunch)
For the Lemon-Garlic Dressing:
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
-
Cook the shrimp:
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Toss shrimp with salt, pepper, garlic powder, and paprika.
- Cook for 2-3 minutes per side, until pink and opaque. Remove from heat.
-
Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and black pepper.
-
Assemble the salad:
- In a large bowl, add spinach, cherry tomatoes, red onion, and avocado.
- Top with cooked shrimp, feta cheese, and toasted almonds.
-
Dress & serve:
- Drizzle with the lemon-garlic dressing and toss gently.
- Serve immediately and enjoy!
Notes
- Extra Protein: Add hard-boiled eggs or chickpeas.
- Grilled Option: Instead of pan-searing, grill the shrimp for extra smoky flavor.
- Dairy-Free: Omit cheese or use a dairy-free alternative.
- Make Ahead: Prep the salad ingredients separately and toss with dressing just before serving.