Grilled Shrimp and Avocado Salad with Lemon Vinaigrette
This Grilled Shrimp and Avocado Salad is a refreshing and light lunch option that is full of flavor and nutrition. The salad features succulent grilled shrimp, creamy avocado, and crisp mixed greens, all tossed together with a tangy lemon vinaigrette. The cherry tomatoes add a pop of color and sweetness, while the optional toppings of feta cheese, sliced almonds, or herbs add an extra layer of flavor and texture. This easy-to-follow recipe comes together quickly and is perfect for a quick and healthy lunch at home or on the go.
Grilled Shrimp and Avocado Salad
Preheat grill to medium-high heat.
In a small bowl, whisk together the lemon juice, Dijon mustard, and 2 tablespoons of olive oil. Set aside.
In a large bowl, toss the shrimp with 1 tablespoon of olive oil and season with salt and pepper.
Grill the shrimp for 2-3 minutes on each side, or until they are pink and cooked through.
In a large serving bowl, combine the mixed greens, cherry tomatoes, avocado, and grilled shrimp.
Drizzle the lemon vinaigrette over the top of the salad and toss to combine.
Serve the salad immediately, topped with optional feta cheese, sliced almonds, or herbs, if desired. Enjoy!
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 270kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 195mg65%
- Sodium 450mg19%
- Total Carbohydrate 13g5%
- Dietary Fiber 6g24%
- Sugars 5g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Make sure to preheat the grill before cooking the shrimp. This will ensure that the shrimp cook evenly and don't stick to the grill grates.
- Use large shrimp for this recipe, as they will be easier to grill and will have more flavor. If using smaller shrimp, reduce the cooking time accordingly.
- If you don't have a grill, you can cook the shrimp in a stovetop grill pan or on a regular pan over medium-high heat.
- If you're not a fan of shrimp, you can use a different protein in this recipe, such as grilled chicken, tofu, or steak.
- For a creamier salad, try adding a spoonful of plain Greek yogurt to the lemon vinaigrette.
- This Grilled Shrimp and Avocado Salad is best served immediately after it is assembled. If you need to make it in advance, prepare the individual ingredients separately and then toss them together just before serving. This will help to prevent the avocado from turning brown.