Mediterranean Shrimp and Avocado Salad

Mediterranean Shrimp and Avocado Salad is a bright, refreshing, and protein-packed dish that’s perfect for lunch, dinner, or a light appetizer. Loaded with juicy shrimp, creamy avocado, crisp veggies, and a tangy lemon-olive oil dressing, it brings the bold, fresh flavors of the Mediterranean to my table with minimal prep and maximum flavor.

Why You’ll Love This Recipe

I love this salad because it’s fast, fresh, and incredibly satisfying. The shrimp adds lean protein, the avocado brings creaminess, and the lemony dressing ties it all together. It’s a no-fuss, no-lettuce salad that’s just as good on its own as it is served over greens or wrapped in pita. Whether I’m eating clean or just want something light and flavorful, this salad always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled and deveined)

• Avocados (ripe but firm, diced)

• Cherry tomatoes (halved)

• Cucumber (diced)

• Red onion (thinly sliced)

• Kalamata olives (pitted and halved)

• Crumbled feta cheese

• Fresh parsley or mint (chopped)

• Salt and pepper

For the lemon dressing:

• Olive oil

• Fresh lemon juice

• Dijon mustard

• Garlic (minced)

• Dried oregano or Italian seasoning

Directions

1. I start by whisking together the olive oil, lemon juice, Dijon, garlic, and oregano to make the dressing. I season it with a little salt and pepper to taste.

2. In a large bowl, I combine the shrimp, avocado, tomatoes, cucumber, red onion, olives, and feta.

3. I drizzle the dressing over the salad and toss gently to coat, being careful not to mash the avocado.

4. I finish by sprinkling fresh herbs on top and serve it chilled or at room temperature.

Servings and timing

This recipe makes about 4 servings and takes just 20 minutes from start to finish. No cooking required if I use pre-cooked shrimp.

Variations

• I sometimes add cooked quinoa or chickpeas to make it more filling.

• For a spicy kick, I add a pinch of red pepper flakes or a splash of hot sauce.

• I’ve replaced feta with goat cheese or skipped the cheese entirely for a dairy-free version.

• I also like serving it over mixed greens or arugula for a more traditional salad feel.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since avocado can brown quickly, I toss it with a little lemon juice before mixing it in and try to eat the salad fresh. I don’t reheat this salad—it’s best served chilled or at room temperature.

FAQs

Can I use frozen shrimp?

Yes, I often use frozen cooked shrimp. I thaw it under cold water, pat it dry, and toss it right into the salad.

What can I substitute for shrimp?

I’ve used grilled chicken, canned tuna, or even roasted chickpeas when I want a vegetarian or different protein option.

Can I make this salad ahead of time?

I prep all the ingredients and the dressing ahead of time, but I wait to cut the avocado and mix everything until just before serving to keep it fresh.

What kind of feta should I use?

I like block feta in brine because it’s creamier and more flavorful, but crumbled feta works too if that’s what I have on hand.

Is this salad good for meal prep?

Yes, as long as I store the avocado separately and add it just before eating, it works well as a make-ahead lunch.

Conclusion

Mediterranean Shrimp and Avocado Salad is a fresh, flavorful dish that’s as beautiful as it is delicious. I love how quickly it comes together and how balanced it is—packed with protein, healthy fats, and bright, zesty flavor. Whether I’m serving it as a light dinner or packing it for lunch, it always feels like a fresh bite of the Mediterranean.