Shrimp, Avocado and Tomato Salad

Daily Inspiration S


This recipe makes a great lunch entree or can be served as a salad.

Recipe is originally from Williams-Sonoma.


★★★★★ 5 votes

30 Min
5 Min
Stove Top



  • 2 Tbsp
    fresh lime juice
  • 2 tsp
    ground cumin
  • 1 1/2 tsp
    grated lime zest
  • 1 tsp
    minced garlic
  • 1/2 tsp
    dijon mustard
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 5 Tbsp
    olive oil

  • 24 large
    shrimp in the shell (1 - 1 1/4 pounds)
  • 2
    ripe avocados
  • 6 small
    tomatoes (yellow or red or a combination of the two)
  • 3 Tbsp
    fresh cilantro, chopped
  • 6 c
    mixed salad greens
  • ·
    ground black pepper

How to Make Shrimp, Avocado and Tomato Salad


  1. To make the vinaigrette, whisk together the lime juice, cumin, lime zest, garlic, mustard, salt and pepper. Whisk in the olive oil. Set aside.
  2. To make the salad, bring a saucepan three-fourths full of water to a boil. Add the shrimp and cook until they curl and turn pink, about 3 minutes. Drain and pat dry. Peel and devein the shrimp and place in a large non-aluminium bowl. Add half of the vinaigrette to the shrimp, toss well and let stand for 10 minutes.
  3. Meanwhile, halve, pit and peel the avocados and cut lengthwise into slices 1/2 inch thick. Core and halve the tomatoes and cut into wedges 1/2 inch wide. Add the avocados, tomatoes and cilantro to the shrimp and toss gently.
  4. Place the salad greens in a separate bowl. Whisk remaining vinaigrette and pour over the greens. Toss well. Divide the greens among individual plates. Top with the shrimp mixture. Season each serving with several grinds of pepper and serve at once.

Printable Recipe Card

About Shrimp, Avocado and Tomato Salad

Course/Dish: Other Salads, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy

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