Shrimp Avocado Tomato Salad Recipe

Shrimp Avocado Tomato Salad Recipe

Looking for a high-protein salad? This delicious Shrimp Avocado Tomato Salad recipe is fresh, healthy, and quick and easy to make!

We are having warm and beautiful days in Toronto and of course, I’m enjoying every minute of this nice weather. My mom is in town and we’ve been walking around the city. I’m glad the weather is good because last time she visited, it was February and she did not like the cold weather.

Today, we walked by the lake Ontario and visited the Toronto Music Garden. What a gorgeous park, full of flowers. It was a lovely afternoon! I got home feeling much better and happy for living in a city with lots of green space and nature.

And of course, when the weather is nice, you want to eat fresh and colorful meals. At least I’m like that. For lunch, I love eating a big bowl of salad with some protein just like this Shrimp Avocado Tomato Salad recipe.

What I love about this recipe is that it’s packed with protein from the shrimp and eggs. You’ll feel very satisfied and energized to enjoy your afternoon. It’s also gluten-free and low-carb. If you don’t add feta cheese, it’s paleo-friendly too. This Shrimp Avocado Tomato Salad recipe is also so quick to prepare. Shrimp cooks very fast and while you’re chopping the veggies, your eggs are being boiled.
The dressing is also very light, but flavorful. The combination of olive oil, lemon, and Dijon mustard goes really well with shrimp and eggs. It’s also great to make ahead of time and leave in the fridge for up 7 days. This salad is really good for lunch or even for a light summer dinner. You can even grill some veggies to complement your meal. Enjoy!

Shrimp Avocado Tomato Salad

YIELD: 4TOTAL TIME:15 MINSPREP TIME:10 MINSCOOK TIME:5 MINS
Looking for a high-protein salad? This delicious Shrimp Avocado Tomato Salad recipe is fresh, healthy, and quick and easy to make!


4.5
4.5 / 5 (2 Reviews)

Ingredients:

FOR THE SHRIMP

1 tbsp olive oil
1/2 lb raw shrimp, peeled and deveined tail-on
Salt and ground black pepper

FOR THE SALAD
4-6 cups romaine lettuce, washed and chopped
1 cup cherry tomatoes, cut in half
3 slices of red onions
Half avocado
2 medium boiled eggs, sliced
Feta cheese for garnishing

FOR THE DRESSING
1 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
Salt and fresh ground black pepper to taste
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Directions:

 FOR THE SHRIMP
Using paper towels, pat dry shrimp and add in a medium bowl.

Add salt and black pepper. Stir well.
In a skillet, heat olive oil over medium-high heat. Add shrimp and cook for about 1-2 minutes each side or until they are cooked through. Set aside.

FOR THE SALAD
In a large salad bowl, add lettuces, red onions, cherry tomatoes, boiled eggs, and cooked shrimp.
Slice avocados and arrange on salad.

In a mason jar, pour the freshly squeezed lemon juice, olive oil, and dijon mustard. Add salt and pepper and whisk everything together. Continue to whisk while streaming in the olive oil dressing*.
Taste to check the seasoning and pour over the salad.

Top with feta cheese. Enjoy!
*This dressing stays good in the fridge in a sealed container for about a week.

NUTRITION INFORMATION

Yield:
4, Serving Size: 1/4
Amount Per Serving:Calories: 254Total Fat: 18.2gSaturated Fat: 3gCholesterol: 184mgSodium: 338mgCarbohydrates: 7.3gFiber: 2.8gSugar: 2.7gProtein: 15.2g

Recipe Source: Shrimp Avocado Tomato Salad Recipe

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