Description
A fresh and vibrant Shrimp Avocado Tomato Salad combining perfectly seared shrimp with crisp romaine, juicy cherry tomatoes, creamy avocado, boiled eggs, and tangy feta cheese, all brought together with a zesty lemon Dijon dressing. This easy-to-make salad is a perfect light lunch or dinner option packed with protein and healthy fats.
Ingredients
Scale
For the shrimp
- 1 tbsp olive oil
- 1/2 lb raw shrimp peeled and deveined tail-on
- Salt and ground black pepper, to taste
For the salad
- 4–6 cups romaine lettuce, washed and chopped
- 1 cup cherry tomatoes, cut in half
- 3 slices of red onions
- Half avocado, sliced
- 2 medium boiled eggs, sliced
- Feta cheese, for garnishing
For the dressing
- 1 tbsp freshly squeezed lemon juice
- 3 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- Salt and fresh ground black pepper, to taste
Instructions
- Prepare the shrimp: Using paper towels, pat dry the shrimp to remove any moisture. Place them in a medium bowl, add salt and ground black pepper, and stir well to season evenly.
- Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add the seasoned shrimp and cook for about 1-2 minutes on each side until they turn pink and are cooked through. Remove from heat and set aside.
- Assemble the salad: In a large salad bowl, combine the chopped romaine lettuce, sliced red onions, halved cherry tomatoes, sliced boiled eggs, and cooked shrimp. Arrange the sliced avocado on top carefully.
- Make the dressing: In a mason jar or small bowl, combine freshly squeezed lemon juice, extra virgin olive oil, and Dijon mustard. Add salt and freshly ground black pepper to taste. Whisk thoroughly while streaming in the olive oil to emulsify the dressing.
- Toss and serve: Taste the dressing and adjust seasoning as needed. Pour the dressing over the salad and toss gently to combine. Garnish with crumbled feta cheese. Serve immediately and enjoy!
Notes
- Buy peeled and deveined shrimp to save prep time.
- Soaking red onions in cold water can reduce their pungency if desired.
- Pat shrimp dry before cooking to ensure they sear instead of steam in the skillet.
- Store leftover shrimp salad in an airtight glass container in the refrigerator for up to 3 days; keep the dressing separate to avoid sogginess.
- Freeze cooked shrimp in a freezer-safe bag after reaching room temperature for up to 3 months.
