Shrimp Avocado Salad Recipe – This quick and easy Shrimp Avocado Salad comes together in a snap for a light and refreshing, no cook salad recipe!

Shrimp Avocado Salad | ©addapinch.com

 

And that makes this shrimp avocado salad the perfect answer.

Full of cool, shrimp and creamy avocados, this salad has a bit of a zestiness to it from the bits of red onion and the dressing.

Shrimp Avocado Salad Recipe

Shrimp Avocado Salad | ©addapinch.com

 

This shrimp avocado salad would also be perfect inside of fresh or bakery bread for a delicious sandwich for a more casual supper with friends or piled high on top of a bed of greens for a dressier salad for a luncheon.

There are just so many options with this bright, tasty salad that you just can’t go wrong with it.

It makes a perfect make-ahead salad as well. Toss it all together, store it in an airtight container for a luncheon the next day or even supper the next evening. You’ll be so glad you did!

Here’s my Shrimp Avocado Salad Recipe. I can’t wait to here how you like it!

Shrimp Avocado Salad Recipe

Shrimp Avocado Salad Recipe - This quick and easy Shrimp Avocado Salad comes together in a snap for a light and refreshing, no cook salad recipe!
4.68 from 25 votes

Review Recipe

Print Recipe

Prep Time10 mins
Total Time10 mins
Servings: 8
Course Appetizer, Main Course, Salad
Calories: 256kcal
Cuisine American
Author: Robyn Stone | Add a Pinch

Ingredients

  • 2 pounds boiled or steamed shrimp peeled and deveined
  • 2 avocados cut into large pieces
  • 2 tablespoons diced red onion

For the Dressing:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon parsley chopped
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

  • Add shrimp, avocado, and onion to a large bowl.
  • In a 2-cup measuring cup, mix together ingredients for the dressing. Whisk until well-combined.
  • Add dressing to shrimp avocado salad until it has the amount you desire. Serve additional dressing on the side.

Nutrition Information

Calories: 256kcal | Carbohydrates: 4g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 892mg | Potassium: 334mg | Fiber: 3g | Vitamin A: 75IU | Vitamin C: 9.9mg | Calcium: 170mg | Iron: 2.8mg
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Enjoy!
Robyn xo

From the Add a Pinch recipe archives. Originally published 2013.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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74 Comments Leave a comment or review

  1. I just grilled shrimp and made some quinoa but I needed a dressing. Going to try ur dressing. Thanks for sharing.

  2. My boyfriend and I loved this recipe. I think adding quinoa or even just lettuce would be great, too, if you’re looking for a filler. The dressing complemented the shrimp well. I would like to try this with grilled shrimp and zucchini one day.

  3. Thank you for this recipe. We usually like vinegar-based recipes so I thought that this one would be a winner! The kids love avocados and shrimp as much as my husband and I do, so we thought this would be a no-brainer on a hot summer night. The red-wine vinegar was not our favorite. I think next time I might try it with apple-cider vinegar or balsamic vinaigrette. I think I would also like to try it with fresh ginger, lemon juice or cilantro (even though I’m not a big fan of cilantro). I like the idea of this recipe a lot and can’t wait to tweak it and see what I can come up with! 🙂

  4. Have been making this recipe as is for years , I find it to be better when it’s sits for at least 6 hours , it’s best the next day though once it all sits also great made with chicken instead ☺️

  5. This recipe is awesome!  I added a small amount of agave to make it sweeter.  I didn’t have red onions, so my husband suggested  shallots.  I used to taste.  We love shallots, so I used more.  This will be regular at our house. Thanks for the recipe,

  6. Just made a single serving. For tomorrow’s lunch.. The dressing is delish although I added a little water to thin it, I may have added in too much Dijon. I think ill put it on a bed of spinach with a couple of cherri tomatoes cut up. Nice recipe. I think it’s one I’ll go to again. Thanks !!!

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