
This salad brings together shrimp, creamy avocado, and crisp vegetables in a vibrant lemon-herb dressing offering a bright and balanced dish that satisfies the palate and nourishes the body.
I first made this salad on a warm spring afternoon and loved how easily it came together while delivering fresh Mediterranean flavors that my family now requests often.
Ingredients
- Shrimp peeled and deveined: provides tender seafood richness and protein choose fresh or properly thawed shrimp for best texture
- Ripe avocados diced: add creamy texture and healthy fats select firm but yielding fruit to avoid mushiness
- Cherry tomatoes halved: contribute juicy sweetness pick ripe bright red tomatoes for flavor
- Cucumber chopped: brings crunch and cooling freshness opt for firm cucumbers without soft spots
- Red onion thinly sliced: gives a mild sharpness slice thinly to balance flavors without overpowering
- Kalamata olives sliced: add a briny depth these are optional but bring classic Mediterranean notes
- Feta cheese crumbled: introduces tangy creaminess use good quality feta for authentic taste
- Fresh parsley or dill chopped: infuses herbal brightness pick vibrant herbs free from wilting
- Extra virgin olive oil: forms the rich base of the dressing choose high quality for smoothness and flavor
- Freshly squeezed lemon juice: provides acidity and brightness always use fresh juice for best results
- Dijon mustard: adds slight pungency and helps emulsify the dressing
- Garlic minced: brings savory depth use fresh garlic for aroma
- Salt and pepper: adjust seasoning to taste
Step-by-Step Instructions
- Pat and Cook Shrimp:
- Pat shrimp dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook shrimp for two to three minutes on each side until they turn pink and opaque. Remove from heat and allow to cool slightly to avoid overcooking.
- Prepare Vegetables:
- Prepare vegetables by chopping cucumber into bite-sized pieces, halving cherry tomatoes, and thinly slicing red onion to ensure they meld well into the salad. Dice the avocados last to maintain their freshness and prevent browning. Slice the olives, crumble the feta cheese, and chop fresh herbs as needed to layer flavors.
- Make Dressing:
- In a bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until the dressing is smooth and emulsified. This creates a bright and balanced sauce to tie all ingredients together.
- Combine Salad:
- Combine the cooked shrimp, avocado, tomatoes, cucumber, onion, olives, feta, and herbs in a large bowl. Pour the dressing evenly over the mixture and gently toss with care to coat every bite without mashing delicate ingredients.
- Serve:
- Serve the salad immediately for the freshest texture or refrigerate for ten to fifteen minutes to allow the flavors to harmonize. Enjoy chilled or at room temperature depending on preference.

I especially love the creamy avocado paired with the tangy feta which balances the shrimp perfectly. This salad often reminds me of summer evenings spent with friends enjoying simple yet vibrant dishes that never fail to impress.
Storage Tips
Keep the dressing separate if you plan to store leftovers to prevent the salad from becoming soggy. Store shrimp and vegetables in airtight containers and combine just before serving to maintain crispness and freshness. Refrigerate no longer than two days for optimal taste.
Ingredient Substitutions
For a dairy-free version omit the feta or substitute with a plant-based cheese. Use cooked chicken or firm tofu instead of shrimp for a different protein option. Fresh lemon juice can be swapped with lime juice for a slightly different citrus note.
Serving Suggestions
Serve with crusty whole grain bread or pita on the side to make a complete meal. A glass of chilled white wine pairs beautifully with the bright and fresh flavors. Garnish with extra herbs or a sprinkle of toasted nuts for added texture.
Cultural Context
This dish draws inspiration from Mediterranean coastal cuisine where fresh seafood, olives, herbs, and citrus are staples. It reflects the region’s emphasis on balance between freshness, nutrition, and simplicity, celebrating seasonal ingredients and vibrant flavors.

Common Recipe Questions
- → How do you cook the shrimp for best results?
Pat shrimp dry and season with salt and pepper. Cook in olive oil over medium-high heat for 2-3 minutes per side until pink and opaque. Let cool slightly before mixing.
- → Can I prepare this salad in advance?
Yes, but store shrimp and vegetables separately to keep freshness. Combine and dress just before serving for best texture and flavor.
- → What variations can I add to boost nutrition?
Adding leafy greens like spinach or arugula increases volume and nutrients without altering the bright flavor profile.
- → How should the dressing be made for optimal flavor?
Whisk extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, salt, and pepper until emulsified for a balanced, tangy dressing.
- → Are kalamata olives and feta cheese necessary?
They are optional but add a salty, briny contrast that complements the creamy avocado and fresh shrimp.