Shrimp and Avocado Salad Recipe

Who doesn’t love a good avocado? 

Whether it’s mashed up as guacamole or pureed into a summertime soup, these rich green fruits add pizzazz to any dish.

Shrimp and Avocado Salad

Recipe by Nutrition World
0.0 from 0 votes
Course: SaladCuisine: American



    This make-ahead dish (which can also be eaten day-of) is a fresh concoction that’s a healthy alternative to chicken or tuna salad.


    • 1 tablespoon

      extra virgin olive oil

    • 1 tablespoon

      chopped fresh cilantro

    • Juice of one lime (about 2 tablespoons)

    • 1 pound

      medium or large cooked shrimp

    • 1 cup

      grape or cherry tomatoes, halved

    • 1

      avocado, cut into ½-inch cubes

    • ¼ teaspoon

      kosher salt

    • Freshly ground pepper


    • Whisk the olive oil, cilantro, and lime juice in a large bowl. 

    • Add shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. 

    • Serve immediately or chill overnight.

    Nutrition Facts (per serving):

    • Calories—233 | Total Fat—12g | Saturated Fat —2g | Cholesterol —172mg | Sodium—293mg | Carbohydrate—7g | Dietary Fiber —3g | Protein—24g

    Facts about Avocados

    Storing Wisdom:

    If you want your avocados to ripen slowly, stick them in the fridge – it’ll halt the ripening process. You can then let them rest on the counter to finish ripening when you’re ready. If you want to speed up the process, stick them in a paper bag with other fruits like bananas. 

    Did you know?

    Avocados can be good for evening out cholesterol. They’re a source of monounsaturated fat, which may help raise levels of “good” cholesterol, while lowering “bad” cholesterol levels. The American Heart Association recommends that you get up to 15% of your daily calories from monounsaturated fats like those found in avocados. 

    Avoca-do’s and Avoca-don’ts:

    Choosing avocados at the store can be tricky. Too ripe and you’ll only have a day or two to eat it before it turns to mush. Not ripe enough and it may seem like an eternity before it’s suitable to slice up. But the key seems to be checking under the stem. Peel back the small cap on top of the avocado – if the stem is too difficult to pull away, it’s not yet ready to be enjoyed. If it comes away easily and it’s green underneath, it’s ripe and ready. If a brown spot is revealed, you’re dealing with an overripe fruit.

    Did you know? (#2)

    Hass avocados are the most popular in the world and were discovered in the backyard of a California mailman named Rudolph Hass. He patented his tree in 1935, and all Hass trees trace back to Rudolph’s. 

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