Summer Shrimp Avacado, Tomato and Mozzarella Salad

stephanie tate


When it gets summer hot I try to do healthy filling dinners that are no or low cook options. This one is quick, tasty and surprisingly filling. I serve this with a white bean bruschetta or a whole wheat garlic bread to balance it out.


★★★★★ 1 vote

15 Min
10 Min


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  • 1 lb
    shrimp, peeled and deveined
  • 2 Tbsp
    vegetable oil
  • 2 clove
    garlic minced or pressed

  • 1
    juice and zest of lemon
  • 1 Tbsp
    dijon or brown mustard
  • 1 Tbsp
    fresh tarragon chopped
  • 1/2 tsp
  • 1/4 tsp
  • 1/2 c
    olive oil

  • 2
    avacados sliced
  • 2
    tomatoes sliced
  • ·
    fresh mozzarella sliced
  • 6 c
    bibb lettuce leaves or baby lettuce

How to Make Summer Shrimp Avacado, Tomato and Mozzarella Salad


  1. Warm the oil in a skillet, add the garlic and shrimp and saute until the shrimp turn pink. Approx 2 to 4 minutes. Set Aside.
  2. Whisk together the dressing ingredients.
  3. Toss shrimp in 1/4 cup of the dressing.
  4. Assemble and dress salad. Add shrimp and serve.

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About Summer Shrimp Avacado, Tomato and Mozzarella Salad

Course/Dish: Fish, Other Salads, Seafood, Salads
Other Tags: Quick & Easy, Healthy

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